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1
Preheat oven to 350 F. Thoroughly grease a cookie sheet with the butter.
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2
In a very small bowl mix together the nutmeg, cinnamon and sugar. Set aside.
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3
Put your uncooked pie crust on a work surface. With a round cookie cutter, cut out 18 -20 pieces from the pie crust (you will need to knead and roll out the pie crust scraps to get the requisite number of pieces. Therefore, work quickly so that the pie crust does not become too soft. If it gets too soft, refrigerate it for a few minutes or flour it to keep it from sticking to your work surface).
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4
Lay each round piece of pie crust (which will make up each side of your cookie) on a large piece of wax or parchment paper.
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5
Place about 1-2 teaspoons of preserves into the middle of one side of the cookie.
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6
Place your desired amount of cream cheese, in small slices, in the center of the other side of the cookie.
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7
Sprinkle the nutmeg, cinnamon and sugar mixture on each side of the cookie in your desired amount.
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8
Place one side of the pie crust round containing the preserves and the other side containing the cream cheese together to make one whole cookie. Make sure not to press the two sides together.
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9
Very gently with a toothpick, poke 8-10 holes in the top of the cookie, making sure to poke only the top of the cookie and making sure not to press the cookie together.
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10
Place the filled cookies (with the preserves, cream cheese and nutmeg combination) on the cookie sheet. Put in the oven and let cook for 30 minutes (cooking times will vary according to ovens). There is no need to turn the cookies ontp the opposite side while cooking.
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11
When done, transfer the cookies onto a cooling rack and let cool for 5-10 minutes. Serve warm. Enjoy!!!
