Return to Main Recipes Page/Return to Home Page
1 cup butter or margarine
Butter and cream cheese should be softened at room temperature; beat until fluffy. Gradually blend in sugar. Stir together the flour and salt and stir into creamed mixture. Cover and chill the dough several hours or overnight.
Divide dough into thirds. On lightly floured surface roll each into a rectangle, about 12-1/2"x10". With fluted wheel or knife, cut into 2-1/2" squares. Place a dot of the jelly or preserves in center of each square--bring up two diagonal corners to center, pinching together to seal.
Place on ungreased cookie sheet and bake 375°F until firm but not brown, about 10-12 minutes.
If you like, and I do, sprinkle with additional confectioners' sugar over slightly warm pastries. Or you can sprinkle granulated sugar over the pastry before baking.
Posted by Susan Greene
Nutritional Info Per Serving: N/A
1 package (8 oz.) cream cheese
1/2 cup sifted confectioners' sugar
2 cups flour
1/4 tsp. salt
jelly or preserves (your favorite, apricot or seedless raspberry is good)