INGREDIENTS
Shortbread Dough
1/2 lb. butter
8 oz package cream cheese
1 cup flour
Whip the butter and cream cheese until well blended. Add flour. Mix well and chill. When chilled, roll thin and cut out with diamond shaped cookie cutter*. Dough will be fragile, so work in small batches.
Filling: Place small amount of Kukui Brand Pineapple Preserves3 in the center of the diamond and fold over, making sure to seal the ends well.
Bake at 400 degrees on a non-greased cookie sheet for approx. 10 minutes or until lightly brown. Remove from sheet and cool. Dust with powdered sugar if desired.
* Cookie cutter - diamond shaped, about 2.5" on each side. Not exactly square, longer going one way and shorter the other. Better for folding.
TIP: I used Pineapple/Papaya Preserves and they were delicious! Be sure to bake on ungreased pan as there is lots of butter in the recipe.
