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Nana's Russian tea cookies

Nana's Russian tea cookies
Glenn Koenig / Los Angeles Times

Holiday cookies can be divided into two categories. There are the picture-perfect cookies we see in the glossy magazines, the ones that make us oooh and ahhh over their dazzling designs and festive colors and look too pretty to eat. ... Read more

Total time: 1 hour, plus overnight chilling time for the dough | Makes about 2 dozen cookies
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup flour, plus more for rolling
  • Sifted powdered sugar, for coating the finished cookies
  • Assorted seedless jams for filling

Step 1In the bowl of a food processor, combine the butter, cream cheese and flour and pulse until it forms a soft ball. Halve the ball and sprinkle the halves with flour. Wrap the balls and refrigerate the dough overnight to chill.

Step 2Heat the oven to 350 degrees. Fill a baking pan or shallow mixing bowl with powdered sugar to coat the finished cookies.

Step 3On a heavily floured surface, roll the dough to a thickness of one-eighth inch. Cut the dough into 3-inch thick rounds using a cookie cutter or glass. Spoon about 1 teaspoon jam in the center of each circle. Fold the circle into a moon shape and press the edges closed with your fingers (if the dough won't seal, wet the edge with a little water to make it sticky). Use a fork to seal the edges completely.

Step 4Place the cookies about 2 inches apart on a parchment-lined cookie sheet. Bake until set but not browned, 8 to 10 minutes.

Step 5Remove the cookies from the oven and cool on the baking sheet for 1 minute, then place in the powdered sugar to coat.

Note: Submitted by Jody Truitt of Los Angeles.


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