Cream Cheese Cookies 8 oz Cream cheese 1/4 c Sugar 1/2 lb Butter, softened 2 tb Nuts, ground 2 c Flour 1 Egg white 16 oz Preserves 1 ts Water
Blend butter and cheese. Beat in flour. Chill overnight. Drain preserves as much as possible, leaving fruit pieces. Roll pastry thin on floured baking sheet. Cut in 2-inch rounds. (Save scraps, form into ball, chill and reroll.) Put a dab of preserves on each round. Fold into crescent, seal edges tight, brush top with egg white mixed with water, and dip tops in nuts mixed with sugar. Place close together on ungreased cookie sheet. Bake at 325 degrees until just starting to brown, about 15 minutes. Watch carefully, they burn easily. Remove immediately, cool on racks, and pack airtight. These freeze beautifully but last only a few days at room temperature. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
