Servings: 8 (3 cookies per serving)

Ingredients:
1 cup unsalted butter
8 ounces cream cheese
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
½ cup strawberry or raspberry jam
2 tablespoons icing sugar (optional)

Directions

1. Set butter and cream cheese out at room temperature to soften.
2. In a medium bowl, combine the flour, granulated sugar and baking powder.
3. In a large bowl, combine butter, cream cheese and vanilla extract. Beat mixture until light and fluffy.
4. Add dry ingredients and cream cheese mixture, blending well to a dough consistency. Form dough into a ball, wrap with plastic wrap and chill in the fridge for 2 hours.
5. Preheat oven to 350°F. Place dough on a floured surface and roll to 1/4 inch thickness.
6. Cut with a 1/2 inch round cookie cutter.
7. Place cookies 2 inches apart on ungreased cookie sheet. Press the center of the cookie slightly with your thumb and fill center with 1/4 teaspoon of jam.
8. Bake in oven for 10-12 minutes.
9. Remove cookies from cookie sheet and place on wire rack to cool.
10. If desired, sift icing sugar over the top of cookies.

Notes:

• You can use any flavor of jam for this recipe.
• If you don’t have a cookie cutter, you can divide dough and roll into balls, flattening before pressing with your thumbprint.
• Store extra cookies in a covered container and freeze for later.

For more recipe ideas, please visit www.kidneyhealth.ca/living-with-kidney-disease/nutrition/recipes