In a large bowl beat sugar, margarine and cream cheese until light and
fluffy. Add vanilla and egg, blend well. Stir in flour and salt and mix
well. Cover with plastic wrap and refrigerate 1- 2 hours for easier
handling.
Heat oven to 375 F. On lightly floured surface roll half the dough to 1/8
inch thickness, refrigerate remaining dough. Cut into 2 1/2 inch rounds and
place one inch apart on an ungreased cookie sheet. Spoon 1 tsp jam into the
center of each round and shape into triangles by folding 3 sides in without
covering the jam. Pinch corners to seal.
Bake at 375 F for 7-10 minutes or until edges are lightly browned. Cool 1
minute before removing from sheet.
Repeat with second half of dough.
From: "Joel W./Mirjam D." <yoel@BRACHOT.JCT.AC.IL> Date: Tue, 22 Feb 1994
09:17:48 +0200
Posted to rec.food.recipes by pld@acsu.buffalo.edu (Pat Dennis) on Wed, 26
Jan 1994.
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