Lily cookies #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | ounce | Cream cheese |
| 1 | cup | Butter or oleo |
| 2 | cups | Sifted flour |
| Apricot preserves | ||
| Confectioners' sugar | ||
Directions
Preparation : Cream cream cheese, butter or oleo and flour. Cut with 2 inch round cutter. Roll into cornucopia by bringing 2 rounded edges together, letting them overlap. Press them gently; shape like a lily. Fill open part with preserves. Bake 375 degrees about 15 minutes. Cool. Drench with powdered sugar.
NOTES : Cookbook USA Posted to MC-Recipe Digest V1 #736 by Gerald Edgerton <jerrye@...> on Aug 11, 1997