Jam-filled Cookies

8 oz. cream cheese, room temperature
1/2 C. butter (1 stick), softened
1/3 C. granulated sugar
1/2 tsp. vanilla
2 C. unbleached all-purpose flour
1/2 tsp. salt
1 egg, beaten
powdered sugar for dusting
Tait Farm Fruit Spread
 
Beat together the cream cheese, butter, sugar, and vanilla until light and fluffy.
On low speed, gradually add the flour and salt, mixing only until the dough comes together. Form into a ball. Divide into 2 portions and pat into rounds. Wrap each in plastic wrap and chill for 30 minutes.
Preheat oven to 400 degrees. On a floured surface or parchment paper, roll dough out to 1/8” thick.  With 2 ½” cookie cutters (round, square, or star), cut into shapes and place on a parchment-lined baking sheet. Spoon 1/2 tsp. of your favorite fruit spread into the center of each cookie. (Do not use more jam or it will overflow.) Fold the dough to enclose the jam – for stars, fold points into the center; for squares, fold opposing ends of the square into the middle; for rounds, pinch into four corners. Chill for 20 minutes and then brush with egg wash before baking. Bake for 15 minutes or until light golden brown. Dust with powdered sugar when cool. They will keep well-wrapped for 4 days.
 
Suggested Fruit Spreads include Blueberry Preserves, Sour Cherry Jam, Raspberry Jam, Strawberry Jam, Apricot Butter, Cranberry Orange Conserve, and Fig & Honey Conserve.
Using several different fruit spreads is fun and delicious!