Except for the few I kept to take photos of the next day, they were all gone in a matter of minutes. I do have to say though, that they are better the next day, if kept in an airtight container. My damson plum jam is home made. Friends say it's the best jam ever. I tend to believe my friends. If you cannot find damson jam, use a good quality raspberry jam.
Cardamom does it for me, so I used a lot in this recipe. Should you like a milder taste, use less. Same goes for the damson jam. I kinda like it dripping out of the cookies. For aesthetic purposes use less. This is a small batch. You can easily double it.
If you're not thinking Christmas yet, it high time you did folks!
1 1/2 cups all purpose flour
3/4 tsp ground cardamom
pinch of salt
1/2 cup unsalted butter, at room temperature
2 1/2 oz cream cheese, at room temperature
1/2 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
1/2 cup(or so) damson plum jam
Add flour, cardamom and salt to a bowl. Mix well.
Beat together butter, cream cheese, sugar until light and fluffy. Add egg yolk and vanilla. Next add flour mixture in two parts.
Mix until dough comes together. Chill in the fridge, wrapped in a plastic wrap for 2 hours.
Preheat oven to 350F. Line a cookie sheet with parchment paper. Remove dough from fridge.
Roll out the dough to 1/4 inch thickness on a lightly floured surface. Using a 1 1/2 inch cookie cutter stamp out rounds as closely together as possible. Arrange cookies on a baking sheet, about 1/2 inch apart.
Bake cookies for about 10 to 12 minutes, until edges are golden. Cool completely. Sandwich cookies together with damson plum jam. Sprinkle with powdered sugar.