Apricot & Cherry Christmas Cookies, sugar free

• Vegetarian

• Produce

  • 1 Smucker's sugar free apricot

• Baking & Spices

  • 2 cup Flour
  • 1/4 tsp Salt

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese

Found on bariatriceating.com

Ingredients

• 8 ounces cream cheese
• 1 cup butter
• 2 cup flour, plus additional for rolling
• ¼ teaspoon salt
• Smuckers Sugar Free Apricot (and Cherry or Raspberry Preserves)

Directions

• Leave cream cheese and butter on counter for one hour to soften.
• Using food processor or beaters, blend the cream cheese and butter until light and fluffy.
• Add flour and salt then blend until flour is completely incorporated.
• Gather dough into a smooth disc, cover with plastic wrap and chill 1-2 hours.
• Preheat oven to 375 degrees. Lightly dust counter with flour and roll out ½ of the dough to ⅛ inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll.
• Blend jar of preserves with a spoon so it is a smooth consistency. Place a ¼ teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an un-greased cookie sheet, about 1 inch apart.
• Bake each batch for 10-12 minutes, until bottoms are barely golden brown.
• Transfer to a wire rack. Repeat with remaining dough.