Wedding bell cookies

I discovered a trick to do with extra Andes mints and they are delicious - I'm thinking peppermint andes next time

Wedding bell cookies

1 cup butter, softened

1 package (3 oz) cream cheese, softened

1/4 cup sugar

1 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1/2 cup strawberry jam

Confectioners' sugar

In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Combine flour and salt, gradually add to the creamed mixture and mix well. Divide dough into fourths. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out each piece of dough to 1/8-in. thickness. Cut with floured 2-in. round cookie cutters. Place 1 inch apart on ungreased baking sheets. Spoon 1/4 teaspoon jam in the center and spread to within 1/4 in. of edge of cookie.

Shape into a bell by folding edges of dough to meet over filling. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cook. Dust with confectioners' sugar

This called for Strawberry jam- I used that as well as pear/lime; peach; mango and apricot jams - I was curious so I tried Andes mints because I had a few and WOW - the mints are delicious in here! If you decide to do this - watch the mints carefully as those cookies bake faster than the others

I did freeze this dough in a log and put in paper tubes - (not the filling) I sliced the dough when I pulled out of freezer and flattened a bit to make more room for the filling