| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine |
| 3 |
|
3-oz cream cheese |
| 2 1/4 |
c |
Sifted flour |
| 1/4 |
c |
Sugar |
| 2 |
t |
Cream of tartar |
| 1/4 |
t |
Salt |
| 2 |
|
Eggs beaten |
|
|
Jam, Or thick prune apricot |
|
|
or cherry filling |
INSTRUCTIONS
submitted by: LeiG@aol.com Cream butter and cream cheese together
until fluffy. Sift together flour, sugar, baking powder and salt.
gradually blend into butter mixture. Stir in eggs. Blend well. chill
at least two hours. or until firm. Divide dough in half. On Floured
board, roll out each half to 1/4 inch thickness. Cut into circles
using a two inch cookie cutter. Place on ungreased baking sheets. Make
a small indentation in center of each cookie and fill with jam. Bake
in moderate oven (375 deg F.) for about 15 minutes. or until golden.
Makes about 3 dozen cookies. Note: I have used peanut butter in the
center. and when I was short of cream cheese, I used 3 ounces of
peanut butter with a jam center. not traditional by any means, but my
kids liked it. Lei, Bronx, NY USA Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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