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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 48 |
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I have been making these delicate, melt in your mouth cookies since my children were small. The recipe is from the 1968 Womans Day Encylopedia of Cooking. I will post a photo as soon as I bake the batch I have mixed up and chilling. Ingredients:
2 c all purpose flour |
1/4 t salt |
1 c butter , softened |
8 oz cream cheese, softened |
Directions:
1. Cream together butter and cream cheese until light and fluffy
2. Blend in flour and salt
3. Wrap dough and chill until cold enough to roll out
4. Roll out to 1/8 inch thickness on confectioners sugar covered board or counter
5. Cut into trapezoid shapes with a sharp knife, making widest end about 2 inches
6. Spread with red jelly or jam (cherry, raspberry, strawberry, currant)
7. Fold over once so that sides meet
8. Bake on ungreased cookie sheets at 375 for about 15 minutes
9. Do not brown
10. Dust with confectioners sugar if desired
11. Store air tight and refrigerate, will keep for several days
12. About 4 dz
13. Not good shippers
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