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Cream Cheese Dainties

  •  4.7 stars stars based on 26 reviews
  •   92% would make this again
  • Review this recipe  Read reviews
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Makes about 36

1/2 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!

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Reviews of Cream Cheese Dainties:

1-5 of 26 reviews   Next >>

  A cookie baker in nc  Dec 12, 2014
Would make this again.
Pretty good ,tastes more like a bisquit than a cookie ,I even added more sugar to the dough and sprinkled sugar on top ,I used cranberry jam , they rise up so make sure you roll thin. 5 stars

  Cici in Putnam County, NY  Nov 4, 2014
Would make this again.
Excellent cookie. The dough is very forgiving. I have re-rolled dough without any problems. This dough can also be shaped into pinwheels which looks very festive at holiday time. 5 stars

  Love them in florida  Dec 28, 2013
Would make this again.
These cookies were great.. everyone loved them. I used 2in circle cutter, smeared some strawberry perserves on em and folded in half. They were great :) 5 stars

  A cookie baker in pa  Dec 18, 2013
Would make this again.
Best cookie ever. This is the favorite of both my son and I. I make these in all different shapes, but if you use 2 equal sized glasses to cut circles and seal the edges, you can get more filling to stay in the cookie (rather than having it ooze out and gum up the cookie sheet). I recommend this because the cookie dough itself is mild-flavored (but delicious). Some people add an extract to liven it up (vanilla, lemon, almond, etc.) but I prefer not to. I use lemon curd mixed with poppy seed filling, apricot butter, cherry or blueberry filling (blended in food processor) but I can imagine that it would be delicious with many other fillings as well. The dough gets bubbly and very flaky layers. It is a perfect accompaniment to tea. 5 stars

  A cookie baker in minnesota  Dec 20, 2010
Would not make this again.
horrible did not like them... 1 star

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