| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits, Grains |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 2 |
pk |
Cream cheese, softened |
| 1 |
c |
Butter or margarine, softened |
| 2 |
tb |
Sugar |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Vanilla |
| 1 |
cn |
SOLO Apricot fruit filling |
| 1/2 |
c |
Chopped nuts (opt) |
INSTRUCTIONS
FILLING
Preheat oven to 350'F. Beat cream cheese, butter and 2 tablespoons sugar
in medium bowl with electric mixer until fluffy. Stir in 2 cups flour to
make soft dough. Divide dough in half. Shape each piece of dough into
about 24 (1") balls. Press balls into bottom and up side of ungreased
miniature (1 3/4") muffin cups. Set aside.
TO MAKE FILLING, beat 1/2 cup sugar, eggs, 1/4 cup flour, vanilla and
apricot filling in medium bowl with electric mixer until blended. Stir in
nuts. Spoon evenly into pastry-lined muffin cups. Bake 25-30 minutes or
until filling is set and crust is golden. Cool completely in muffin cups
on wire racks.
Makes about 4 dozen cookies.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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