The original recipe makes a TON! Megan halved her recipe and I actually cut it down even more. I made a quarter of the original recipe and ended up with exactly 12 cookies. The trick here is to make sure you seal the edges of your triangles well (I think this is where you went wrong Megan). If you make anything over a quarter of this recipe, chill it in small pieces (4 pieces if you make the whole recipe). When the dough warms up it becomes increasingly difficult to work with. I am sure this recipe would be delicious with any type of jam...I hope Megan attempts this recipe again as the end result is really tasty!
Makes 4-6 dozen
From Delectable Delights from the First Baptist Church of Greensburg
1 pound unsalted butter, at room temperature
8 oz cream cheese, softened
4 c flour
1 jar apricot jam
Cream the butter and cream cheese in a stand mixer with the paddle attachment. Add the flour and mix until fully incorporated with the butter and cream cheese. Chill for at least 1 hour.
Roll chilled dough using powdered sugar so the dough is about 1/8 in thick. Using a pizza cutter, cut the dough into squares (about 2x2). Put 1/2 t apricot jam in the middle and fold dough over, making a triangle. Ensure the edges are completely sealed.
Bake in a preheated 350 degree oven for 15 minutes.