You can use just about any Canarella Jam you wish but these seem to be best with a Blueberry Jam this round.
Yes Martha baked these Polish Cookies but I twisted it up a bit. Martha glazed them and personally I am trying my best to cut out just a smidgen of sugar these day's.
In addition I folded them and rather than the glaze I powder sugared them. Here is how this adventure started.
1 eight ounce package of cream cheese soften
3 cubes of softened butter
3 cups of flour(sifted)
Confectioners (powder) sugar
Filling of your choice (Use jam apricot, blueberry any jam)
*** Make sure that the filling is thick so it does not spread when you bake them
Mix cream cheese and butter until it is light and fluffy.
Add sifted flour one cup at a time and mix well
Split dough in half and wrap in plastic wrap and place in the refrigerator. Keep it in the refrigerator
for at least one hour (At this point you can also freeze if you need to bake at a later date)
Heat your oven to 350 degrees
The sugar keeps the dough from slipping/sticking while you roll it out and gives the cookies a great taste. I know sugar !
Overlap the cookies by bringing opposite corners to meet in the middle.
This will partially cover the filling.
Bake the cookies for 12 to 15 minutes until you see the edges getting light brown.
Cool on a wire rack and then sprinkle them with powder sugar prior to serving.
They will get soft if they sit for longer than 2 days. So they are good to freeze with no powder sugar then you can dust them when you defrost the cookies. These are just one more cookie from back in the day you can add to your collection using any of Our Delicious Jam's.