This is another of my Grandma’s unusual but delicious recipes. This cookie with the light and flaky pastry provides the perfect balance of savory and sweet. For the best flavor make sure to use sharp cheddar cheese. — Mimi
Yield: about 30
1/2 cup (125 ml)
Beat the butter and cheese until light and fluffy, then blend in the flour and water until just combined. Chill the dough for 4 to 5 hours.
Pre-heat the oven to 375 F (190 C). In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside to cool. Divide the dough in half. Roll each half into a 10-inch (25 cm) square, cut into 2 1/2-inch (6.5 cm) squares. Put 1 teaspoon (5 ml) of the preserves in the center of each square, fold over diagonally and seal the edges with the tines of a fork.
Bake on an ungreased baking sheet for 8 to 10 minutes or until edges are lightly browned. Allow to cool for 1 minute then transfer to wire racks to cool completely.
Store in airtight containers in the refrigerator for up to 1 week. Makes about 30 cookies. These cookies should be hand-delivered.
Source: Christmas Cookies Are for Giving by Kristin Johnson and Mimi Cummins. The book features 48 other great Christmas cookie recipes, plus baking tips, tips on packaging cookie gifts, tips on shipping cookies, and tips on making Gifts in a Jar.