The ornament exchange!!!

These sugar free cookies are from my mother's repertoire of Italian Christmas cookie recipes. The dough is tender and flaky and the sweet tart apricot filling is perfect. Don’t let the short ingredient list throw you; they taste out of this world.

4 ounces cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
Natures Hollow sugar free Apricot Preserves

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 barely 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.

Makes about 30 cookies.
Per cookie calories 35 , fat 3g, carbs 2g