Yield: 5 dozen
| Measure | Ingredient |
|---|---|
| ⅔ cup | Butter |
| ½ cup | Sugar |
| 2 | Eggg Yolks |
| ¼ pounds | Cream Cheese |
| ½ cup | Sour Cream |
| 3½ cup | Flour |
| 2 teaspoons | Baking Powder |
1. Cream butter until light; adding sugar and egg yolks, one at a time.
2. Work in cheese smoothly; add sour cream and flour and baking powder.
3. Chill at least three to four hours.
4. Roll very thin on flowered board, cut to desired shapes and bake on ungreased cookie sheets in 350 -375 F oven about 12 minutes.
From Rumford Complete Cookbook
Typed by Brigitte Sealing