Really more like a soft, rich baking powder biscuit. From Farm Journal Cooking and freezing Cookbook, 1964
I used Concord grape jelly
Red currant
Apricot Jam
You Will Need:
3/4 cup unsalted butter
3 ounces cream cheese
2 cups sifted all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/3 cup assorted jam/jellies
Preheat oven to 350 degrees F.
Cream together butter and cream cheese until light. Sift dry ingredients together and mix well into the creamed mixture.
Roll out into a square about 1/2 inch thick. Cut into 1 1/2 inch squares. Get your favourite child to make thumb prints in the centre (make sure favourite child washes hands first). Transfer to an ungreased baking sheet. Fill indentations with about 1/2 teaspoon jelly and bake 20-25 minutes until bottoms are lightly browned. Cool on racks.
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