Cream Cheese Kolacky

These cookies are my favorite Christmas cookie. Hands down. They are not too sweet and feel so light in your mouth. Beware, though, they are not light. The dough is basically cream cheese and butter held together with some flour. Just remember that when you are eating your 10th. (Or do like I do and try NOT to think about that fact). The only sugar used is in the fruit filling and a dusting of powdered sugar over the top.

They are made by rolling out the dough, cutting it into 2 inch squares, putting a dallop of Solo pastry filling (my favorites are Apricot, Raspberry and Almond) and folding over two corners so that they overlap and stick. The trick to getting the corners to stay together while baking is a method I learned in art class when we would work with clay: Dip your finger in a glass of water and wet the corners where they should stick together- no scoring necessary :)

My mom calls them "little Jesus bundles" since they remind you of a babe wrapped in swaddling. Oh so, appropriate for Christmas cookie plates.

4 oz Cream Cheese, softened
1/2 cup butter
1 cup all purpose flour
1/2 cup (or half can) pastry filling
1/3 cup powdered sugar

Mix the cream cheese and butter until smooth. Add the flour slowly, mixing until blended. Form the dough into a disk, wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees. Roll the dough to 1/8 inch and cut into 2x2 squares. Place a dallop of filling in the middle of each square. For each square, take two opposite corners and bring them together. Wet the bottom corner and stick the opposite corner on top of it.

Place on an ungreased cookie sheet and bake for 15 min. Do not let the cookies brown. Cool on a cooling rack and sprinkle with powdered sugar.