Recipe: Fruit Foldovers

Fruit Foldovers

1¼ cups flour
6 tablespoons sugar
Pinch of salt
4 ounces cream cheese
½ cup butter, at room temperature
1 tablespoon sour cream
¼ cup to ½ cup of jam or preserves
Water for moistening

In a large bowl, mix the flour, sugar and salt. Cut in the cream cheese and butter until the mixture resembles cornmeal.

Add the sour cream and stir just until the pastry holds together. Form it into ball, then wrap it in plastic and chill it for one hour.

Preheat the oven to 325 degrees. Grease two large baking sheets.

Divide the dough into two equal portions. On a floured surface, roll and trim each half into a 9-inch-by-12-inch rectangle. Cut each rectangle into 12 3-inch squares.

Place about a half-teaspoon of jam in the center of each square. With a wet finger, moisten the corners of each square. Pull opposite corners of dough up to the center. Press firmly to seal.

Bake 12 to 15 minutes or until barely browned. Cool on pan before removing to a rack.

Makes: 24 cookies

Test kitchen notes: Connie uses Smuckers apricot jam and advises using a scant half-teaspoon per cookie to keep it from running out. We used thicker huckleberry preserves (found at a farmers market this summer) and applied a more heaping half-teaspoon without problem. We folded the cookies like envelopes or bundles with a little fruit showing through at the seams. But you could also fold just two of the corners over, for a more rectangular cookie with tie-shaped ends. Bright spot for those watching their sugar intake: Though they have a fair amount of fat, these cookies contain very little sugar, especially if you use a no-sugar-added fruit spread.

— Adapted from Connie McElderry's recipe and tested in a home kitchen by World-Herald staff writer Rhonda Stansberry.

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