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Nana's Russian tea cookies

Time 1 hour
Yields Makes about 2 dozen cookies
Nana’s Russian tea cookies
1

In the bowl of a food processor, combine the butter, cream cheese and flour and pulse until it forms a soft ball. Halve the ball and sprinkle the halves with flour. Wrap the balls and refrigerate the dough overnight to chill.

2

Heat the oven to 350 degrees. Fill a baking pan or shallow mixing bowl with powdered sugar to coat the finished cookies.

3

On a heavily floured surface, roll the dough to a thickness of one-eighth inch. Cut the dough into 3-inch thick rounds using a cookie cutter or glass. Spoon about 1 teaspoon jam in the center of each circle. Fold the circle into a moon shape and press the edges closed with your fingers (if the dough won’t seal, wet the edge with a little water to make it sticky). Use a fork to seal the edges completely.

4

Place the cookies about 2 inches apart on a parchment-lined cookie sheet. Bake until set but not browned, 8 to 10 minutes.

5

Remove the cookies from the oven and cool on the baking sheet for 1 minute, then place in the powdered sugar to coat.

Submitted by Jody Truitt of Los Angeles.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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