Course : Cookies
Serves: 24
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1/2 cup butter
3 ounces cream cheese
1 teaspoon vanilla extract
1 cup flour
1/8 teaspoon salt
6 teaspoons 100% fruit spread
1 large eggs
1 teaspoon water -- cold

Preparation / Directions:

Use various flavors of fruit spread. Combine butter and cream cheese in large bowl; beat until smooth and creamy. Blend in vanilla. Combine flour and salt; gradually add to butter mixture, mixing until mixture forms soft dough. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm. Preheat oven to 375. Roll out half of dough on lightly floured pastry cloth or board to 1/8" thickness. Cut with top of glass or biscuit cutter into 3" rounds. Spoon 1/2 ts fruit spread onto center of each dough circle. Beat egg with water; lightly brush onto edges of dough circles. Bring three edges of dough up over fruit spread; pinch edges together to seal. Place on ungreased cookie sheets; brush with egg mixture. Repeat with remaining dough and fruit spread. Bake 12 minutes, until golden brown. Let stand on cookie sheets 1 minute; transfer to wire rack. Cool completely. Store in tightly covered container.

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