| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese at room temperature |
| 8 |
oz |
Sweet butter at room temperature |
| 2 |
c |
All purpose flour |
INSTRUCTIONS
FROM THE KITCHEN OF BARBARA WASSER
Cookie sheet (lined with parchment) - oven temperature 375 F
Mixing and baking instructions: In the bowl of an electric mixer, whip the
cream cheese and butter until fluffy. Gradually add the flour until well
combined. Wrap dough in plastic wrap and refrigerate overnight. Roll piece
of dough into a six inch circle, cut into triangles and fill with one
teaspoon of favorite filling and roll up. These could include: apricot
preserves & white raisins, cinnamon and sugar & white raisins, brown sugar
& nuts, nuts can be added to any filling. Place on parchment lined cookie
sheet and bake for 10-12 minutes until nicely browned. Cool slightly and
then remove from cookie tins to cool thoroughly. May be frozen or store in
cookie tins.
Posted to JEWISH-FOOD digest V96 #098
From: swass@global2000.net (Barbara & Steve Wasser)
Date: Sat, 7 Dec 1996 16:36:43 -0500
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”