Ingredients 1 cup all-purpose flour, sifted 1/8 teaspoon salt 1/2 cup butter or margarine 4 oz cream cheese 1 apricot or raspberry preserves Egg, beaten
Instructions
1. Day before or early in day, in medium bowl, sift flour and salt; add butter or margarine and cream cheese, cut into small pieces. With pastry blender or two knives, cut butter and cream cheese into flour mixture until well blended. Shape into a ball, wrap in wax paper or saran and refrigerate.
2. Lightly grease two cookie sheets. Preheat oven to 400F.
3. On floured surface, roll out dough 1/8" thick. Cut with circular 3" diameter cutter. Remove trimmings, reroll and cut again till all used.
4. In center of each circle, place scant teaspoon of preserves. Brush edges with beaten egg. Fold over and seal edges with fork. Place on cookie sheet. Brush tops with beaten egg. Bake 10 to 12 minutes or until golden. Cool on rack.
Notes Just wonderful, melt in your mouth. 24 pieces will vanish quickly.
Source Good Housekeeping magazine from somewhere in the 1960s
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