Ingredients
Equipment
Method
Step-by-Step Instructions
- Cream together softened cream cheese and butter until smooth and fluffy, about 3-5 minutes.
- Gradually add sifted all-purpose flour and kosher salt; blend until a soft dough forms, about 2-3 minutes.
- Shape the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll out the chilled dough into a rectangle about 10"x30" and 1/4" thick.
- Spread a generous layer of seedless jam over the rolled-out dough, leaving a small border.
- Starting from one end, tightly roll the dough into a log shape. Chill for another 15 minutes.
- Preheat your oven to 375°F (190°C) while the dough is chilling.
- Slice the dough log into 1/4" to 1/2" thick rounds and arrange on a parchment-lined baking sheet.
- Bake cookies for 17-20 minutes until lightly golden. Keep an eye on them.
- Transfer baked cookies to a wire rack to cool completely, then dust with powdered sugar.
Nutrition
Notes
Use sewing thread for clean slicing of the dough. Experiment with different seedless jams for variety.