From the kitchen of Ann Marie Barkwell. I make
these delicate cookies at Christmas. They are
also good with lekvar filling.
1 c butter
8 oz cream cheese
2 c flour
1 tsp vanilla
Roll on a floured surface. Roll thin.
Cut into squares.
Place a small amount of apricot filling (found
with pie fillings at store) in the center of each
square, fold opposite corners over filling. Dab
your finger in water & moisten dough where it
overlaps to help seal it closed.
Bake @ 375, 12-18 minutes.
Cool completely. Dust with confectioner sugar.
These are delicate little cookies.
They crumble easily, yet freeze well.
If freezing, don't dust with sugar
until brought to room temperature.
I LOVE these cookies, but think they're a pain to roll out & make. To make it easier, I made them in tassie (mini muffin) tins.
To make this way: drop a spoonful of dough into each cup- NO need to grease tins. I use this wooden tart shaper (from Pampered Chef). Dunk it in flour, push in dough, dunk in flour. Flour is
needed or the dough will stick & make a mess. Drop spoonfuls of filling into each cup (the pic with the dark filling is lekvar). Bake.
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