Delicate cream cheese cookies swirled with sweet raspberry jam and dusted with powdered sugar for an elegant holiday treat.

Units Scale

8 ounces cream cheese, softened.

1/2 cup unsalted butter, softened.

1 1/2 cups all-purpose flour, sifted.

1/2 teaspoon kosher salt.

1/3 cup seedless raspberry jam.

Powdered sugar for dusting.

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1- Cream together butter and cream cheese until smooth. Mix in sifted flour and salt until dough forms.

2- Shape dough into disc, wrap in plastic. Chill 30 minutes.

3- Roll dough to 10×30 inch rectangle. Spread with jam, leaving 1/2 inch margin on one short end.

4- Roll into log starting from jam-covered end. Seal with clean edge. Chill 15 minutes.

5- Slice into 1/4 inch cookies. Bake at 375°F for 17-20 minutes until edges golden. Cool then dust with powdered sugar.