Ingredients
- 2 cups flour
- 8 ounces cream cheese
- 1/2 pound butter
- 1 egg
- 2 teaspoons sugar
- Powdered sugar
Preparation
Step 1
Sift the flour and sugar together. Work in the butter, cream cheese and egg. Knead together. Let the dough stand in refrigerator overnight.
Spread flour and powdered sugar onto working surface. Roll dough out thin (this is crucial) and cut into squares about 2 inches on each side. (I use a pizza wheel.) Spread 1/2 to 1 teaspoon of filling placing from one corner to the opposite. Do not overfill or filling will spill out when baking. Dab scant amount of water on the 2 remaining corners and fold over filling one corner at a time.
Place on ungreased cookie sheet and bake at 375 degrees for 13 minutes. Dust with powdered sugar while still warm and once again, then store loosely covered.
**I use small portions of dough and leave the remaining in fridge. Dough must be chilled to work with.
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FILLINGS:
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1. Apricot: Soak 1 package of dried apricots in water, just enough to cover, and store in fridge overnite. If all of water is absorbed, add slightly more and then cook on stove til soft, drain well if there is any remaining water. Mash very well and add sugar if desired. I usually add a little lemon juice instead of the water when cooking as I like my filling tart. Cool and use.
2. Prune: Same as above!!
3. Nut Filling: Finely grind 1/2 lb. of walnuts or pecans and add 1 beaten egg white, 1 cup sugar, 1/2 tsp. vanilla extract, and 1/2 tsp. almond extract.
**Makes about 6 dozen small cookies.
**You will not need as much filling when using a combination of all the fillings!! I usually make only the apricot & prune. I also make a few with raspberry but find that the preserves will ooze!!!!!