INGREDIENTS

INSTRUCTIONS

Preparation time: 2 1/2 hours Chilling time: Overnight Cooking time: 12 to
15    minutes
1. Beat butter and cream cheese in large bowl of electric mixer until
light.  Beat in flour and cream until well mixed. Divide dough into 4
portions. Wrap each in plastic wrap and refrigerate overnight.
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. Sprinkle the work surface and the rolling pin generously with
confectioners' sugar. Roll out 1 dough portion at a time to about 1/4-inch
thickness. Use a small (2-inch diameter) round cutter or glass to cut out
cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between
each cookie. Make a small depression in the center of the cookies with your
fingertip. Fill scantily with jam, jelly, preserves, cheese or nut filling.
(If you use too much filling it will run out onto the baking sheet.) 4.
Bake until bottoms are lightly browned, 12 to 15 minutes. Cool on wire
racks. Sprinkle generously with confectioners' sugar while still warm.
Cream cheese filling: Beat together 1 package (8 ounces) softened cream
cheese, 1 egg yolk, 1/2 cup confectioners' sugar and 1 teaspoon pure
vanilla  extract until well mixed.
Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter
with  1/3 cup granulated sugar and 1 teaspoon pure vanilla extract until
nuts  turn golden. Cool.
Third-place winner Shere Case of Hickory Hills, Illinois fills her cookies
with a variety of jams, a cheese filling and a nut filling for an
attractive assortment. The recipe may be halved. from the Chicago Tribune
seventh annual Food Guide Holiday Cookie Contest December 8, 1994
Posted to MM-Recipes Digest V3 #338
From: Linda Place <placel@worldnet.att.net>
Date: Tue, 10 Dec 1996 12:22:58 +0000

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”