Ingredients
Scale
- 8oz cream cheese (1 package), softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 egg yolks
- 2 cups all-purpose flour
- Apricot jam or preserves
- Powdered sugar for rolling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the 2 sticks of softened butter and package of cream cheese in a mixing bowl and mix until smooth and well combined.
- Add in the 2 egg yolks, scraping down the sides of the bowl to ensure everything is evenly incorporated.
- Slowly add the 2 cups of flour and continue mixing until a soft dough forms.
- Use a 1 tablespoon cookie scoop to portion the dough, rounding the tops to create smooth dough balls.
- Place the portioned dough balls in the fridge for 30 minutes.
- Sprinkle powdered sugar on your clean work surface and rolling pin. It may seem like a lot of sugar but the dough contains no added sugar.
- Work with only a few dough balls at a time, keeping the rest chilled so they don’t soften too quickly.
- Roll out each dough ball generously in powdered sugar into a rectangle/oval shape.
- Spoon about ½ tablespoon of apricot jam down the center of the rolled out dough ball, keeping it in a neat line. If you overfill the jam, it will leak out while baking. They will still taste great but won’t be as pretty.
- Lift one long side of the dough and fold it over the jam, then fold the opposite side over the top to create a log shape. Lightly press the seam to help it stay closed while baking.
- Place the shaped cookies on your parchment lined baking sheet and bake for 15-18 minutes. The edges and bottoms of the cookies will be golden.
- Once cool, dust with additional powdered sugar for an extra touch of sweetness and to hide any imperfections.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Sweet Tooth
- Method: Oven