In a large bowl blend margarine and cream cheese together, by hand. Slowly add flour until it is all incorporated and a dough is formed. The dough will be soft and sticky. Cover the bowl with plastic wrap and refrigerate until hard to the touch.
Roll out a handful of dough on a floured surface. Roll to an approximate thickness of 1/4 inch. Take a 2x3 inch diamond shaped cookie cutter and cut as many diamonds as possible. Gather and re-roll out the leftover dough. Repeat until all the dough is used.
Place the diamond cut out onto your palm. Put a 1/2 tsp. of the fruit (I use apricot and raspberry jams) into the center of the diamond. Dip your finger in a bit of water, put on one side of the diamond. Fold lengthwise and seal the tops of the cookie together to create a 3D diamond shape. Place on cookie sheet.
Bake at 350 degrees F for 10-12 minutes. Watch the bottoms of the cookies, when they are golden brown, the cookies are done. Even though the tops will not look done, they are! When the cookies are cooled, sprinkle with the powdered sugar.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.