Poppy Seed Pillows

By ghinman

Ingredients

• Cream until fluffy 8 oz. pkg. cream cheese (room temp)
• 1 cup butter not margarine
• 1 cup sugar
• 1 1/2 tsp. vanilla
• Blend in gradually 2 3/4 cups flour
• 1 can (12 1/2 iz. Poppy seed filling

Preparation

Step 1

Divide dough in fourths, shape into flatened rounds. Wrap and chill for 2 hours or until firm enough to roll.
Place dough on floured board, roll out dough to 1/8" thickness. Cut 2" scalloped cookies. Put half rounds on sheet 1/2" apart. Drop 1/2 tsp. filling in middle of each. Cover with remaining rounds. Press edges with fingertipo to seal. With small, sharp knife, cut 4 crisscross slashes in center of each cookie top.

Bake 8 to 10 minutes at 350 degrees until lightly browned. Cool on rack.
Makes w48 cookies