Cream Cheese Cookies and Variations
Pkg cream cheese
Blend butter & cheese. beat
In flour. chill overnight.
1 12-16 oz jar Cherry Preserves. (I've found that either Polaner or
Kroger's brand seems to work much better than Smuckers) Drain
preserves thru a strainer, trying to drain off as much of the jelly
as possible, leaving cherry pieces.
1/4 C sugar, mixed with 2 T ground pecans or walnuts 1 egg white,
diluted with 1 tsp water. 1/2 batch cream cheese pastry.
roll pastry quite thin on floured baking sheet. cut in rounds with a
2" biscuit cutter. (save scraps, form into ball, chill & reroll) put
a dab of drained cherry preserves on each round. Fold into crescent,
seal edges TIGHT, brush top with eggwhite mixture, and dip tops in
sugar/nut mixture. place close together on ungreased cookie sheet.
Bake at 325 degrees until just starting to brown, (15 mins?)they burn
easily. Remove immediately, cool on racks and pack airtight. These
freeze beautifully, but only last a few days at room temperature.
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* QMPro 1.0 90-8356 * New Jersey, The Garden State
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* Origin: The Magic Dominion 1:268/420 Analomink P.A.420-8937
==== BBS: WinQuest PC Date: 05-16-96 (06:02) Number: 24440 From: PAT
STOCKETT Refer#: NONE To: TERI CHESSER Recvd: NO Subj: Cookies Part 2
CR Conf: (199) COOKING From: Marge Clark Basic dough:
From: Pat Stockett Date: 05-16-96 (06:02) Winquest
Pc (199) Cooking