NUTJAMMER COOKIES

By Bug7

Pastry

Ingredients

• Dough:
• 1/2 cup butter
• 1/2 8 ounce package cream cheese, softened
• 1 cup flour
• 1/4 teaspoon baking powder
• Nutjammer filling
• 1 egg, slightly beaten
• 1 tablespoon water
• sifted powdered sugar
• Nutjammer Filling:
• 1/3 cup finely chopped walnuts
• 3 tablespoon raspberry jam
• In a small bowl, combine walnuts and jam
• Pecan Honey Filling:
• 1/3 cup finely chopped pecans
• 2 tablespoon sugar
• 1 tablespoon honey
• 1 teaspoon butter
• dash of cinnamon
• In s small bowl, combine pecans, sugar, honey, melted butter and cinnamon.

Preparation

Step 1

Ina medium mixing bowl, beat butter and cream cheese with electric mixer on medium to high speed for 30 seconds. Add flour and baking powder. Beat til combined. Form dough into a ball. Cover and chill dough in refrigerator for 2 hours.

Meanwhile, prepare the nutjammer filling or Pecan Honey Filling.

On a well floured pastry cloth, roll dough into a 12 inch square. Cut dough into 36 2 inch squares. Place about 1/2 teaspoon of filling in the center of each square.

In a small bowl combine Egg and water. Lightly moisten the edges of pastry squares with egg mixture. Gently fold 1 corner of the pastry over the filling to make a triangle. Lightly press together edges; seal with fork lines.

Place pastry triangles on an ungreased large cookie sheet. Brush with egg mixture.

Bake in 375 degree oven for 9-11 minutes or until bottoms are browned. Cool cookies and sprinkle with confectioners sugar.