John Myers
Ingredients for 1 servings:
- 225 g butter, soft
- 170 g cream cheese
- 240 g flour
- 5 drops butter-vanilla flavoring
- 1 packet of vanilla sugar
- 35 g sugar
- Apricot jam
- powdered sugar
- 2 egg yolks
- some milk
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Christmas cookies, makes about 25-30 pieces
Cream the butter and cream cheese, vanilla sugar, and flavoring until fluffy. Gradually add the flour and mix in. When the dough becomes firmer, turn it out onto a floured surface and continue kneading by hand. If the dough is still too sticky, simply add a little more flour—but only as much as necessary to prevent it from becoming too tough. Shape the dough into a ball, wrap it in cling film, and place it in the refrigerator for 30 minutes. Whisk the egg yolks in a cup and thin with 2-3 tablespoons of milk. Roll out the dough into a rectangle about 2 mm thick and cut into 6×6 cm squares. Place a small dollop of jam in the center of each square. Brush the edges with egg yolk and fold them together to form a triangle. Press the sides down and, if necessary, secure the edges with a fork to prevent the pockets from opening during baking. Place on a baking sheet lined with baking paper and brush with a little egg. Bake at 210°C for about 12-15 minutes, until lightly golden. Remove from the oven and let cool on a wire rack. Sprinkle with powdered sugar. I could also imagine these cookies being good with other fruit flavors.
Facebook Comments