I have been busy today and we have been having thunderstorms off and on all afternoon ~ we are actually having one right now ~ I hope my computer doesn’t fry.
I found this recipe in a cookbook called Cape May Fare and it’s surprisingly good. I guess all the cherries in the TWD weren’t enough, LOL! At least this time, the recipe called for cherry pie filling so no pitting involved.
The recipe is easy and I experimented with 2 different sizes of turnover and it’s definitely easier to make with the bigger size. I like the smaller size better and I think they would be great for a party or cookie exchange ~ just something different. The recipe called for squares but I used a couple of sizes of round biscuit cutters instead.
The dough mixed up in my KA:
Cut out rounds ~ I did about 2 inch and 3 inch:
Ready to go in the oven:
Out of the oven, cooled and sprinkled with powdered sugar:
Ready to eat:
Cherry Cream Cheese Turnover Cookies
1 (8 ounce) cream cheese, room temperature
1 cup butter, room temperature
1 tsp vanilla
2 cups flour
pinch of salt
1 can cherry pie filling (I had about 2/3 left over)
Blend the cream cheese and butter. Add vanilla and blend well. Add flour and salt and mix well. Pat in disc, wrap in plastic wrap and refrigerate for 1 hour.
Roll out on a floured surface and cut into 2 or 3 inch rounds. Place 1 or 2 cherries from the pie filling into the center and carefully fold over and seal edges with a fork.
Place on a baking sheet. Bake at 350º for about 20 minutes or until lightly browned. Cool completely as filling is HOT. Dust with powdered sugar.
Made about 28 cookies.