| 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
A Message from our Provider:
“Jesus: Peacemaker”