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Found this wonderful recipe on Baked by Joanna. These sweet little pies are prefect! You can fry them, but I baked them like Joanna did. Use any filling you like, she used a peach filling. I was fixing to make biscuits for breakfast and apple butter then decided I would make these and fill with apple butter. So glad I did! Yummy!!!

Note: If you use apple butter be sure to refrigerate after they cool.

12 Servings

1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted, all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 tsp ground cinnamon

Day Before: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap and refrigerate overnight or up to a week.

At Baking Time: Remove dough from refrigerator 30 minutes before using. Preheat oven to 375 degrees F.

Roll chilled dough thin. Cut with a 3 or 4-inch round cookie cutter. Place small spoonful of jam in the center of each round and moisten the edges with water. Fold the round over and press the edges together. Bake on an ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.