Title: Cream Cheese Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 4 Servings
8 oz Cream cheese
1/2 lb Butter, softened
2 c Flour
16 oz Preserves
1/4 c Sugar
2 tb Nuts, ground
1 Egg white
1 ts Water
Blend butter and cheese. Beat in flour. Chill overnight.
Drain preserves as much as possible, leaving fruit pieces.
Roll pastry thin on floured baking sheet. Cut in 2-inch rounds.
(Save scraps, form into ball, chill and reroll.) Put a dab of
preserves on each round. Fold into crescent, seal edges tight, brush
top with egg white mixed with water, and dip tops in nuts mixed with
sugar. Place close together on ungreased cookie sheet. Bake at 325
degrees until just starting to brown, about 15 minutes. Watch
carefully, they burn easily. Remove immediately, cool on racks, and
pack airtight. These freeze beautifully but last only a few days at
room temperature.
Recipe By: Marge Clark
Notes: Pastry also works well as liner for mini-muffin tins or for
savory turnovers.
Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g
Protein; 543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium
The Chef's Comments:
"As I recall, the cooking time on these is a bit short. Keep an eye
on them. Last christmas, I used the almond filling in these and
dipped them in sugar (red and green, of course!) and they were
fabulous." - Faylen
From: Faylen
Date: 11-03-96 (15:52)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627.
