is officially my last cookie recipe of the holiday season and I have to say I am a little relieved. Besides making some sprinkle sugar cookies on Christmas Eve with my daughter for Santa, I am done! This year, I have made more cookies than ever before, although some, like these pecan pie thumbprints, are not going to make it till Christmas. We have polished off every last one that I made! I had promised Ryan I would make more, but unfortunately, that is not going to happen at this point!
This is a very light dough, very pastry like, and they bake up so light and flaky. Except for the rolling out part, these are a cinch to make and the dough only requires 4 ingredients. I am glad I tried these this year and will definitely be adding them to my Christmas Cookie repertoire for future years!
- Makes about 4 dozen cookies.
- 2 sticks unsalted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 2 1/4 cups flour
- 1/4 tsp. salt
- 4 oz. cream cheese, softened
- 2 tbsp. powdered sugar plus more for dusting
- 1 can crushed pineapple, drained very well
- or whatever you like!
- Cream together butter and cream cheese, until light and fluffy, about 2 minutes.
- Slowly add in the flour and salt, mixing until incorporated. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.
- Remove from fridge and preheat oven to 375 degrees. Line baking sheets with silpats or parchment paper.Prepare filling by mixing the powdered sugar with the cream cheese.
- Roll out one ball of dough until very thin. You want it to be as thin as you can make it.
- Using a pizza cutter, cut your dough into a big square, removing the edges. Then cut your big square into small 2 by 2 squares.
- On the diagonal, smear a bit of cream cheese then pineapple. Fold one edge in and then the other, sealing with water.
- Bake on baking sheet for 12 minutes. Remove from oven and sprinkle with powdered sugar.
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