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Cherry Cream Cheese Cookies

(Makes about 24)
Cherry Cream Cheese Cookies
Cherry Cream Cheese Cookies
Cherry Cream Cheese Cookies taste like mini cherry pies.  The butter and cream cheese in the dough create a flaky pastry; while the cherries, coconut, and jam blend into a juicy fruit filling.  You can make these cookies with fresh or dried cherries or a combination of both.

1 cup flour
4 ounces cream cheese, cut into cubes
1/2 cup unsalted butter, cut into cubes
4 tablespoons cherry, raspberry,or strawberry jam
1/2 cup sweetened flaked coconut
1 cup fresh or dried cherries, chopped


In a food processor or electric mixer, combine the flour, cream cheese, and butter.  With your hands, gather the dough into a ball, flatten it, and wrap in plastic wrap.  Refrigerate for at least 1 hour or up to 24 hours.

Preheat oven to 375-degrees F. 
Butter 2 baking sheets or line them with parchment paper.

Divide the dough into 2 equal pieces.
Roll each piece out on a floured surface to a 6 x 9-inch rectangle.
Spread each with 2 tablespoons of the jam.
Top each with 1/4 cup coconut and 1/2 cup cherries.

Starting at the longer end, roll each up jelly-roll style.  Seal the seam with your fingers.  Cut off the ends of each roll and discard.  Cut each roll into 10 to 12 slices.  Place cookies on prepared sheets.  Slightly flatten each cookie so they are of even thickness.  Bake 18 to 20 minutes or until golden brown. 
Cool on a wire rack.
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The pits are discarded in the non skid base and when finished, simply remove the insert and empty the container.