Poppin' Peach Half Moons

Poppin' Peach Half Moons

1 ΒΌ cups Hungarian Flour 
2 Tbsp GW Sugar 
Pinch of salt 
4 ounce cream cheese 
1/2 cup butter 
1/2 cup High Country Orchards Palisade Peach Preserves 
1/2 cup sugar 
1 tsp cinnamon 

Combine flour, salt and sugar in large bowl. With pastry blender, cut in cream cheese and butter until it resembles cornmeal. Stir in sour cream with a fork, adding more as necessary to hold it together. Divide into 3 disks, flatten and wrap in plastic and refrigerate for 30 minutes. 

On floured surface, roll each disk out to 1/8 inch thickness. With 3 inch cookie cutter, cut into 12 circles. Place 1/2 tsp peach jam in middle of dough. Wet edges with water and fold in half. Use floured tines of fork to press each edge closed. Bake in pre-heated 400 degree oven for 12 to 15 minutes. Remove from oven and roll in cinnamon and sugar mixture. Cool on rack. Makes 36 cookies.