1 cup butter, softened
1 package (3 oz) cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup strawberry jam
Confectioners’ sugar
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, gradually add to the creamed mixture and mix well. Divide dough into fourths. Cover and refrigerate for 2 hours or until easy to handle.
On a lightly floured surface, roll out each piece of dough to 1/8-in. thickness. Cut with floured 2-in. round cookie cutters. Place 1 inch apart on ungreased baking sheets. Spoon 1/4 teaspoon jam in the center and spread to within 1/4 in. of edge of cookie. Shape into a bell by folding edges of dough to meet over filling. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cook. Dust with confectioners’ sugar
p 177 TOH Cookies
This called for Strawberry jam- I had a variety of opened jars in the refrigerator so, I used Strawberry jam as well as pear/lime; peach; mango and apricot jams – I was curious so I tried Andes mints because I had a few and WOW – the mints are delicious in here! If you decide to do this – watch the mints carefully as those cookies bake faster than the others
I know they don’t look like bells – I believe I should have put the dough in the refrigerator for a bit to firm it up before shaping and baking.
Papas Cutting Board 