| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Cookies, Desserts, * jewish | 34 | Servings |
INGREDIENTS
| 1/2 | lb | Margarine |
| 1/2 | lb | Cream cheese, (I use Philadelphia light or no-fat |
| 2 | Egg yolks, (I use egg beater | |
| 8 | tb | Sugar, or |
| 2 | ts | Sweet n low) |
| 2 | ts | Vanilla |
| 1/4 | ts | Salt, (may omit) |
| 2 | c | Flour |
INSTRUCTIONS
Recipe by: Sandra Capps WXHA93A Cream first 6 ingredients - add flour. Form into ball. Refrigerate 1 hour Divide into 4 parts. Cut into wedges. Fill & shape. Bake at 350 degrees for 25 -30 min. DO NOT GREASE SHEET. Filling: Polaner sugarless jam - chopped nuts, cinnamon. You can also roll dough on chopped nuts & bake without jam. Posted to FOODWINE Digest 30 Nov 96 From: Mike <cyberh@HIC.NET> Date: Sun, 1 Dec 1996 14:57:03 -0600
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