2 c Unsalted butter, softened
6 oz Cream cheese, softened
3 c All-purpose flour, sifted
6 tb Whipping cream
Confectioners’ sugar for Rolling and sprinkling Jam, jelly or preserves of Choice Cream cheese filling (opt) Nut filling (optional)
12 to 15 minutes
1. Beat butter and cream cheese in large bowl of electric mixer until
light. Beat in flour and cream until well mixed. Divide dough into 4 portions. Wrap each in plastic wrap and refrigerate overnight. 2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. Sprinkle the work surface and the rolling pin generously with
confectioners’ sugar. Roll out 1 dough portion at a time to about 1/4-inch thickness. Use a small (2-inch diameter) round cutter or
glass to cut out cookies. Transfer to ungreased baking sheets, leaving 1 or 2 inches between each cookie. Make a small depression in the center of the cookies with your fingertip. Fill scantily with jam, jelly, preserves, cheese or nut filling. (If you use too much filling it will run out onto the baking sheet.) 4. Bake until bottoms are lightly browned, 12 to 15 minutes. Cool on wire racks. Sprinkle generously with confectioners’ sugar while still warm. Cream cheese filling: Beat together 1 package (8 ounces) softened cream cheese, 1 egg yolk, 1/2 cup confectioners’ sugar and 1 teaspoon pure vanilla extract until well mixed. Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter with 1/3 cup granulated sugar and 1 teaspoon pure vanilla extract until nuts turn golden. Cool. Third-place winner Shere Case of Hickory Hills, Illinois fills her cookies with a variety of jams, a cheese filling and a nut filling for an attractive assortment. The recipe may be halved. from the Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994 —–