Strawberry Cream Cookies
1 cup butter, softened
1 pkg. (3 ounces) cream
cheese, softened
1 cup sugar
1 egg yolk
3 tsp vanilla
2 1/2 cups flour
Seedless strawberry jam
In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in the egg yolk and vanilla. Add the flour. Mix well. Cover and refrigerate for 1 hour or until easy to handle. Shape the dough into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the center of each ball. Fill with about 1/4 teaspoon of the jam. Bake at 350 F for 10-12 minutes or until set. Remove to wire racks to cool. Makes 5 dozen
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