1/2 lb Butter
1 c Sugar
2 1/2 c Flour, all-purpose
1 Egg yolk
4 oz Cream cheese
Raspberry jam
Preheat oven to 350 degrees F. Cream together the butter and sugar.
Add the flour and egg yolk and mix well. Add the cream cheese and mix
well.
Roll into balls about 5/8 inch diameter. Place them on an ungreased
cookie sheet (the cookies don’t grow when baked, so they can be
somewhat close together). Then press your thumb into each to flatten
it and make an indentation to hold some jam. Fill it with jam. Bake
at 350 degrees F for 15 to 20 minutes.
You can use any flavor jam you like. The jam is the only part of the
cookie that has any texture, so I prefer using it to jelly.
Don’t eat the cookies straight from the oven, or you’ll probably burn
your tongue. The jam stays hotter much longer than the cookie.
NOTES:
* Simple filled butter cookies with cream cheese. Yield: 3-4 dozen.
: Difficulty: easy, but strenuous if made by hand.
: Time: 20 minutes preparation, 15-20 minutes baking.
: Precision: Measure the ingredients.
: Aviva Garrett
: Santa Cruz, California, USA
: Excelan, Inc., San Jose, California
: ucbvax!mtxinu!excelan!aviva
:
Yields
3 Dozen