Total Calories: 576
Yield: 8 dozen cookies
Combine sugar, butter, cream cheese, and vanilla. Beat at medium speed until well mixed, about one minute. Reduce speed to low; add flour and salt. Continue beating until well mixed, 1 1/2–2 minutes. Divide dough into 4 parts. Wrap each in plastic food wrap. Refrigerate until firm, at least 2 hours.
On lightly floured surface, roll out 1/4 of the dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with 2-inch round cookie cutter. Place on cookie sheets 1/2 inch apart. Spoon a small amount of jam onto each cookie. With thin spatula, fold dough over jam to form a lily shape. Gently press narrow end to seal. Jam will show on top of cone-shaped cookie.
Heat oven to 375°. Bake 7–11 minutes, or until edges are lightly browned. Cool completely. Sprinkle lightly with powdered sugar.
It’s important to use butter, stick margarine (with at least 80% oil), or shortening to make successful cookies. Reduced-fat products contain air and water, and will yield tough, flat, underbrowned cookies.
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