Nutjammer Cookies
By Yankee Magazine|Apr 21 2002|
Yield
5 dozen cookies
Ingredients
1 cup butter, at room temperature
1 package cream cheese (8 ounces), at room temperature
2 cups all-purpose flour
1/2 teaspoon baking powder
2 cups finely chopped nuts
1 jar apricot jam (12 ounces)
2 teaspoons sugar
1/3 cup confectioners’ sugar
Instructions
Cream butter and cream cheese. Add flour and baking powder. Mix to form a dough. Chill dough for 2 to 3 hours. Mix nuts, jam, and sugar for filling.
Preheat oven to 350 degrees F. Divide dough into 4 equal parts, working with one-quarter of the dough at a time. Refrigerate remaining dough.
Roll dough very thin on lightly floured board. Cut into 2-inch squares and place on baking sheet. Put 1 teaspoon of nut filling in center of square and top with another square of dough. Press edges together with a floured fork.
Bake for 15 to 20 minutes or until lightly browned. Cool slightly and dust with confectioners’ sugar.
My mother made this recipe when I was growing up. It was wonderful then and wonderful now! The time it does take to make these nutjammers always told me and my brothers how special we were to mom.
This has been my favorite cookie since childhood. It’s well worth the effort.