Kiffles Recipe -
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Recipe by  

"I started making these jam-filled half-moon cookies in college to keep me energized while I studied, and I still make them as a special treat for my friends every holiday. They are a bit labor-intensive, but very much worth the work."

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Ingredients Edit and Save

Original recipe makes 2 dozen cookies Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 45 mins


  1. Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Stir 1/2 the flour into creamed butter mixture until incorporated; mix in remaining flour until dough is just combined. Refrigerate dough until chilled, at least 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. Stir jam and cornstarch together in a small bowl until cornstarch is dissolved and jam is slightly thickened.
  4. Turn dough onto a floured work surface and roll into 1/4-inch thickness. Cut dough into 3-inch circles using a cookie cutter or the rim of a coffee mug. Spoon about 1 teaspoon jam down the center of each circle. Fold dough circles in half and crimp edges together using a fork. Arrange folded dough on the prepared baking sheet.
  5. Bake in the preheated oven until cookies are golden brown, about 15 minutes.
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  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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