Cooper's Kolacky Cookies

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 5 mins In a medium bowl, cream together the softened butter and cream cheese until smooth and well combined. (5 minutes)

Recipe View 2 mins In a separate bowl, sift together the flour, 2 tablespoons of the granulated sugar, and baking powder. (2 minutes)

Recipe View 10 mins Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Knead the dough lightly by hand until it forms a cohesive ball. If the dough is too sticky, wrap it in plastic wrap and refrigerate for 30 minutes to make it easier to handle. (10 minutes)

Recipe View 5 mins On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. (5 minutes)

Recipe View 5 mins Use a round cookie cutter (approximately 2-inch diameter) or the rim of a glass to cut out circles from the dough. (5 minutes)

Recipe View 5 mins Place about 1/2 teaspoon of your chosen fruit preserves in the center of each dough circle. (5 minutes)

Recipe View 10 mins Fold the circles in half to form a half-moon shape, and press the edges firmly with a fork to seal in the filling. (10 minutes)

Recipe View 2 mins Place the cookies onto an ungreased baking sheet, leaving a little space between each. (2 minutes)

Recipe View 20 mins Bake in the preheated oven for 15-20 minutes, or until the cookies are lightly golden brown around the edges. (20 minutes)

Recipe View 2 mins While the cookies are baking, prepare the cinnamon-sugar mixture: in a small bowl, combine the remaining 1 tablespoon of sugar with the ground cinnamon. (2 minutes)

Recipe View 5 mins As soon as the cookies are out of the oven, gently roll them in the cinnamon-sugar mixture while they are still warm. This will help the sugar adhere to the cookies. (5 minutes)

Recipe View Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature.