Cream Cheese Cookies

---------- Recipe via Meal-Master (tm) v8.03

Title: Cream Cheese Cookies
Categories: Polkadot, Faylen, Cookies
Yield: 4 Servings

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.

Recipe By: Marge Clark

Notes: Pastry also works well as liner for mini-muffin tins or for
savory turnovers.

Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g
Protein; 543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium

The Chef's Comments:
"As I recall, the cooking time on these is a bit short. Keep an eye
on them. Last christmas, I used the almond filling in these and
dipped them in sugar (red and green, of course!) and they were
fabulous." - Faylen

From: Faylen
Date: 11-03-96 (15:52)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627.

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