1cup(2 sticks) unsalted butter,softened but still cool, cut into 1/2 inch pieces
1 tspvanilla extract
1 tsp almond extract
2tbspcream cheese,at room temperature
1 jar Blackberry Patch Cherry Cobbler Preserves
Confectioners’ sugar for dusting,optional
In the bowl of an electric mixer, mix the flour, sugar and salt until combined, about 5 seconds. With the mixer on low, add the butter one piece at a time; continue to mix until the mixture looks crumbly and slightly wet, about 1 to 2 minutes longer. Add the vanilla, almond extract and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
Turn the dough out onto the countertop and form into two 4-inch disks. Wrap in plastic and refrigerate until they begin to firm up, 20 to 30 minutes.
Preheat the oven to 375° F. Roll out one of the dough disks to an even 1/8-inch thickness. Cut into desired shapes cutting a hole in the center of half the cookies. Place cookies on a parchment lined baking sheet about 1 1/2-inches apart. Repeat with second dough disk.
Bake until the edges of the cookies are light golden brown, about 10 minutes, rotating the baking sheet halfway through baking time. Cool cookies on wire rack.
To prepare cookies, spread the Cherry Cobbler Preserves on the bottoms of half of the cookies, spreading it lightly at the edges. Top with the remaining cookies, bottoms down. Dust the tops with confectioners’ sugar. Store in an airtight container in the refrigerator for up to 1 week.