Cream Cheese Dainties
Makes about 361/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon sugar
1 cup flour
1 cup preserves, any flavor
nuts of choice, optional
Preheat oven to 375 F. Mix well first 4 ingredients. Divide dough in half and chill 1 hour. On lightly floured surface, roll out 1/8 inch thick. Use a 2 inch diameter round cookie cutter to cut 3 dozen bases. Place on ungreased cookie sheet. Put 1/4 teaspoon preserves in center of each base and sprinkle with nuts. Use a 1 inch diameter round cookie cutter to cut out tops from remaining dough, rerolling scraps as necessary. Place a 1 inch top over the preserves on each 2 inch base. Bake 8-10 minutes. Store in sealed container.
Note: Favorite recipe of Evelyn Garchow, 1904-2003. Serve these cookies with Christmas Tea and reflect fondly on all the wonderful things our grandmothers have done for us...baking cookies not the least!
Reviews of Cream Cheese Dainties:
1-5 of 14 reviews Next >>
Gwen in CT originally, NM now Dec 12, 2006
Would make this again.
Oh my God, these are awesome. When I was mixing them up I tried the dough and wasn't super impressed, it seemed pretty bland, but don't let that stop you. Once they were baked I had to hide them from my husband and kids (I bake cookies for all of my neighbors at Christmas). I will absolutely make these every year.
connie in ohio Nov 26, 2006
Would make this again.
I love these, they are like my aunts, eccept she made them in squares and folded the corners in. I can't keep them in the house, and they are so much healthier than other cookies. I also use pumpkin or apple butter as fillings. Almond paste also works great.
A cookie baker in Pennsylvania Nov 1, 2006
Would make this again.
My mom used to make a similar cookie but didn't put "tops" on them. She would fold them over like a half moon and seal with the tines of a fork. After they were cool, she would ice them and sprinkle crushed nuts over the icing. These were delish!
heidi in ontario canada Jun 14, 2006
Would make this again.
they were very delicious and the preserves kicked it off!
A cookie baker in CO Nov 14, 2005
Would make this again.
I added the almond abstract to my cookies too. These turned out pretty good and looked like I slaved over them. I would caution that you roll out the bottom layer so it's not too puffy, following the 1/8 directions very closely.
