1 cup butter, softened
6 ounces cream cheese, softened
1/2 cup brown sugar, packed
1 cup preserves-- I used Apricot. 10 ounce jar is one shy cup.
2 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts - I used sliced almonds
Preheat oven to 350. Line two baking sheets with parchment paper.
a mixer, cream together the butter and cream cheese till well blended. Add the brown sugar and cream till light and fluffy. Beat in preserves. In a separate bowl, sift together the flour, baking powder and salt. Mix into creamed mixture. Blend in nuts.
I used the medium cookie scoop and dropped them onto the prepared pans.
Bake for 12 to 14 minutes or until lightly browned. Transfer to wire rack to cool.
Makes 3 1/2 dozen using medium cookie scoop
You could use any jam and nut combination that sounds good. Raspberry/pecan, peach/walnut, blueberry/almond. You can add one to two teaspoons of cinnamon to have a spiced jam cookie! Those would be good in the fall.