Lily cookies #2

Yield: 1 Servings

Measure Ingredient
4½ ounce Cream cheese
1 cup Butter or oleo
2 cups Sifted flour
\N \N Apricot preserves
\N \N Confectioners' sugar

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

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