2 c All-purpose flour
8 oz Cream cheese; softened
1/2 lb Unsalted butter; softened
Apricot; Raspberry Or
-Strawberry Jam Or: Lekvar
-(Prune)
Confectioners’ sugar
Cream butter and sugar together. Stir in flour and work dough into a smooth
ball. Chill dough 30 minutes in refrigerator. Roll out dough about 1/8-inch
thick and cut into 3-inch squares. Place scant teaspoon of preserves or
fruit puree in center of square. Bring opposite corners of square to center
and overlap slightly. You will have a long cookie with pointed ends.
Gently place on ungreased baking sheets. Bake in pre-heated 350-degree oven
for 8 to 10 minutes until edges and bottoms of cookies are golden. Remove
with spatula to cooling cloth. Sprinkle lightly with confectioners’ sugar.
Store in an airtight tin between layers of wax paper. Makes 36.
Yields
36 Servings