Yield: 36 Servings
|2 cups||All-purpose flour|
|8 ounces||Cream cheese; softened|
|½ pounds||Unsalted butter; softened|
|\N \N||Apricot; Raspberry Or Strawberry Jam Or: Lekvar (Prune)|
|\N \N||Confectioners' sugar|
Cream butter and sugar together. Stir in flour and work dough into a smooth ball. Chill dough 30 minutes in refrigerator. Roll out dough about ⅛-inch thick and cut into 3-inch squares. Place scant teaspoon of preserves or fruit puree in center of square. Bring opposite corners of square to center and overlap slightly. You will have a long cookie with pointed ends.
Gently place on ungreased baking sheets. Bake in pre-heated 350-degree oven for 8 to 10 minutes until edges and bottoms of cookies are golden. Remove with spatula to cooling cloth. Sprinkle lightly with confectioners' sugar.
Store in an airtight tin between layers of wax paper. Makes 36.
Formatted by suechef@...
NOTES : Darrlyn Reynolds of Poquoson. Reynolds is of Croatian descent. The recipe is a hand-me-down from the "Old Country," taught to her by her mother. "This cookie is a loving tribute to the memory of my mother; but more importantly, each cookie is a prayer for peace for all people everywhere living in war-torn nations." Recipe by: Newport News' Centennial Cookie Contest Posted to MC-Recipe Digest V1 #834 by Sue <suechef@...> on Oct 09, 1997