Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine; softened |
| 1 pack | (8-oz) cream cheese; room temp |
| 2 cups | Sifted all-purpose flour |
| \N \N | Assorted jams or jellies |
Work butter in a bowl until creamy; add cream cheese and mix together until blended. Mix in sifted flour and beat until smooth. Cover dough and chill 3-4 hours. Heat oven to 350 degrees. Divide dough into small portions and roll each into about a 1-inch ball. Place balls on ungreased cookie sheets and flatten slightly with the fingers. Make a depression in the center of each cookie with the thumb. Fill the depression with a small amount of jam or jelly. Bake 12-15 minutes, or until lightly browned. Remove cookies to wire cake racks and cool. Makes about 4 dozen cookies.
FROM SANDY PIERCE,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .