Peach Pie Cookies

With Sugar-Free option

Here's a simple little cookie recipe that you can make any flavor you like.  It's filled with jam or preserves and surrounded by a tender pie crust. They're light and not to sweet.
You can easily convert this into a diabetic dessert by simply using sugar-free jam or preserves and powdered splenda.  I think these would make wonderful little snacks for a shower or special occasion.     

Peach Pie Cookies

Yield: 2 Dozen cookies
Ingredients

• 1/2 cup salted butter, softened
• 1 (3- oz) package cream cheese, softened
• 1 1/4 cup all-purpose flour
• 1/4 cup peach preserves (blended)*
• 1/4 cup powdered sugar

Cooking Directions

1. Pre-heat oven to 375 degrees.
2. In a medium mixing bowl, cream together butter and cream cheese.
3. Add flour.
4. On a floured surface, roll out dough to 1/8 thickness and cut out using a 2" circle cutter.
5. Place circles on a cookie sheet lined with parchment paper or a sil-pat.
6. Spoon 1/4 tsp of preserves onto each cookie.
7. Wet the edges of the dough before folding in half and pinching with your fingers to create little pies.
8. Bake for 15 minutes and place onto a wire rack to cool.
9. Once cooled dust with powdered sugar.

*Blend preserves in a blender.
Note: To make sugar free powdered sugar place 3/4 c. splenda and 2 Tbs. of cornstarch into a blender and blend until it turns to powder.

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