YIELD Makes 2 dozen cookies
|1/2||cup butter, softened|
|3||ounces cream cheese, softened|
|1||cup all-purpose flour|
|1/4||cup all-fruit spread, assorted flavors|
|1||teaspoon cold water|
- Combine butter and cream cheese in large bowl; beat with electric mixer at medium speed until smooth and creamy. Beat in vanilla. Combine flour and salt in small bowl; gradually add to butter mixture, beating until mixture forms soft dough. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm.
- Preheat oven to 375°F.
- Roll half of dough on lightly floured pastry cloth or board to 1/8-inch thickness. Cut with 3-inch round cookie cutter. Beat egg and water in small bowl; lightly brush onto dough circles. Spoon 1/2 teaspoon fruit spread onto center of each dough circle. Bring three edges of dough up over fruit spread; pinch edges together to seal. Place on ungreased cookie sheets; brush with egg mixture. Repeat with remaining dough, fruit spread and egg mixture.
- Bake 12 minutes or until golden brown. Let stand on cookie sheets 1 minute. Transfer cookies to wire racks; cool completely. Store in tightly covered container.
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