Butterfly Cookies

Butterfly Cookies


325 g flour
170 g cream cheese
230 g butter
2 tablespoons Sahara
The thick jam or a thick jam
Powdered sugar — for decoration
A pinch of salt


First, in a large bowl, beat with a mixer the cream cheese, butter, sugar and salt on medium speed for about 2 minutes. Then whisk at a low speed, slowly add flour. It should get a crumbly mass. Good hands knead the dough and form a ball. Cover the baking sheet or baking parchment paper.

Now, on a lightly floured surface, roll out the dough into a square or rectangle about 3 mm. Cut the dough into squares, about 6 by 6 cm. Put 1 tsp filling in the center of each square. Use a thick jam or marmalade, or stuffing your flow. Two opposite corners of the square in the middle and zaschipnut pinch the edges together so that they are well zapechatny, otherwise they will unfold in an oven if there are poorly bonded.

Put the cookies on a baking sheet at a distance from each other. Bake in oven at 175 degrees for about 10-12 minutes until lightly golden brown. Allow to cool on the baking sheet for baking 1 to 2 minutes, then transfer them to the bars. Gently sprinkle top with powdered sugar and serve with tea.

Bon Appetit!
Butterfly Cookies

Butterfly Cookies

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