Ingredients:
1 brick cream cheese
3 sticks butter
3 C. flour
2 jars filling (apricot, poppy seed, raspberry, etc..)
some sugar and powdered sugar
Directions:
Preheat oven to 350*. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour). Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners sugar. To preserve your cookies for later freeze cookies before baking or they get soggy when they thaw.
No comments:
Post a Comment