Blend the butter and the sugar, then add one egg. Beat until creamy.
Gradually add the package of Chebe, mixing until it is thoroughly blended.
Chill the dough in the refrigerator for 20 to 30 minutes.
Preheat the oven to 350 F.
Beat the remaining egg in a small bowl. Set aside.
Dust your preparation surface with gluten free flour or food starch. Roll the dough to
about 1/8 inch thick.
With a 3-inch (approximately) cookie cutter or round drinking glass press out circles in the
Re-roll the scrap dough until you have used it all. (If the dough gets too warm while
re-rolling the scraps, cool it off quickly in the freezer for a couple of
minutes before pressing it again with the rolling pin.)
Line a baking pan with parchment paper and place the dough circles on the pan. Brush
each circle with the beaten egg.
Place a small spoonful of preserve in the middle of each circle. Fold the sides up to
make a triangle, gently pinching the points to seal, leaving the fruit exposed.
Brush the sides and points of the dough with the egg. Bake for 18 to 20 minutes, turning
the pan halfway through to ensure even baking.
When done the cookies will have a golden color. Let cool at least 15 minutes before
eating (the preserves will be very hot!).
Chebe Original Cheese Bread Mix can replace the All Purpose Mix in this recipe. However, The Original Mix is not certified Kosher.
It is important to brush the inside and the outer walls of the cookies with the beaten egg as described in the instructions. This helps to hold the cookie together.
Store uneaten cookies in an air-tight container for a couple of days. Store in the freezer for longer periods.