These Jelly Cookies are some of my grandfather’s favorites. I remember my grandmother making them frequently throughout her time here on earth. I have recently acquired a taste for them. Of course, when I was little, I preferred chocolate chip cookies, but now that I’m older, I have grown to enjoy them almost as much! My grandmother used to make them using pineapple, strawberry and apricot jelly. Apricot is my least favorite, my husband picked up pineapple preserves, instead of jelly and I prefer my strawberry/blueberry jam as opposed to plain old strawberry. So, my choices were a bit different from hers. Really, you can use whatever floats your boat!

Grandmom’s Jelly Cookies
8oz cream cheese, softened
2 sticks unsalted butter, softened
2.5 cups all-purpose flour
1) Mix all ingredients above using a mixer and refrigerator for at least one hour. (If you refrigerate overnight, be prepared to let the dough set for at least 20 minutes after you take it out).
2) Roll out dough and cut into 2″ squares.
3) Place about 1 tsp. of jelly/jam/preserves in the middle of each square and bring two opposite sides together and pinch. I also fold my sides under because I have yet to master the art of keeping them together. There are always a handful that end up being flat cookies with jam on top!
If desired, you can also brush the dough with an egg white to make them have a nice golden color. I usually only do this on special occasions. 🙂

Enjoy the yumminess!