Christmas Cookies: Part 1

As promised, this weekend was filled with sugar, sugar and more sugar.  My mom, sister and I started off easy with a non-baked cookie filled with rum, chocolate, nuts and wafer crumbs - Rum Balls!  Unfortunately, I haven't been given permission to share my Grandma Jo's recipe, but here is a similar recipe from the Food Network.  Although, my recipe has melted chocolate chips in it to add some richness.  Let these cookies rest a couple days before you really dig into them because they're a lot like wine... they get tastier and stronger with age.  ;)

Next on the cookie agenda, Cheese Dainties, which I prefer to call Cherry Cookie Pies, because the dough is buttery and flaky like a pie crust! There is no sugar in the dough because the cherry filling and dusted powdered sugar is enough to sweeten up this cookie pie.  The dough is also filled with cream cheese so you'll also get a hint of tang.  Yum!

What you'll need:

4 oz. softened cream cheese
1 cup softened unsalted butter

2 cups sifted flour
1/2 tsp salt
1 jar thick cherry perserves
powdered sugar for dusting on top

Cream together the cheese and butter, and then add the flour and salt gradually; stir until well blended.  Divide the dough into two round discs, cover with plastic wrap and chill for about an hour.  Roll the dough out to about 1/8 in. thick on a floured surface.  Using a 3 in. biscuit cutter, cut out circles.  Place on an non-greased cookie sheet.  Put 1/2 tsp of cherry preserves in the center of each circle and fold over the dough to close up the circle.  With a slightly floured fork press down the edges together to seal.  Bake in a preheated oven of 375 degrees for 20 mins.   Makes about 30 cookies.