R.O.D.-Apricot Cream Cheese Cookies

Apricot Cream Cheese Cookies

Don’t let the short ingredient list throw you, these are really good.

Last year I made them at Christmas and they were a big hit, even with my kids!
Makes about 30 cookies
Per cookie... calories 49 , fat 3.7, carbs 3.1 g, protein 0.8 g

4 oz. light cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
Sugar Free Apricot preserves (or another flavor that you like)

Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.

Preheat oven to 375 degrees. Lightly dust counter with flour and roll out 1/2 of the dough to 1/8 inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll. Blend jar of preserves with a spoon so it is a smooth consistency.

Place a 1/4 teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an ungreased cookie sheet, about 1 inch apart.

Bake each batch for 10-12 minutes, until bottoms are just golden brown. Gently press any overlapped corners down that have opened while baking. Transfer to a wire rack. Repeat with remaining dough.

When cookies are cool, place an additional small dab of apricot preserves on each side of the folded cookie.