| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies | 1 | Servings | |
INGREDIENTS
| 8 | oz | Pk. cream cheese, softened |
| 1 | c | Butter |
| 2 | c | Flour |
| Apricot preserves or* | ||
| Confectioners sugar |
INSTRUCTIONS
* raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves. In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes. Preheat oven to 350°. Roll dough out onto wax paper, about 1/8- 1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges. Bend in ends of rolled dough to give a crescent effect. Bake at 350° for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar. Yield: about 2 dozen. Rosa Linaris, Silver Spring, MD Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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