Sibling Rivalry

Earlier this week, my sister attempted to make a dessert. She got the recipe from a church cookbook that our mom gave to both of us and mainly chose the recipe because she had all of the ingredient on hand. As you can see from the below picture, she didn't have the best results. So, she issued me a challenge to make the recipe and see if it was her or the recipe that was messed up. Sorry Megan, I have to say you are the one that is screwed up! ;)

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!

Kiffles

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

powdered sugar

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.