Cream Cheese Lillies

Cream Cheese Lillies 9 oz Cream Cheese (softened) 2 C. Butter (softened) No substitutions 4 C. Flour Jam (Flavors of your choice) Powdered Sugar for dusting In large mixing bowl: Cream together Cream Cheese and Butter till it is fluffy. Add Flour 1 Cup at a time, blending thoroughly after each addition. Dough will be slightly sticky. Refrigerate for about 30 minutes but no longer than 1 hour. On a surface dusted with powdered sugar, roll to 1/8 in thick. Cut with a 1 1/2 in round cookie cutter. Shape into Lillies (as pictured) making sure to pinch *stem* together well. (You dont want it to come apart during baking) Bake @ 375* F for 10-11 minutes...DO NOT OVERBAKE They will puff up, so leave a little space between cookies on cookie sheet. I get about 2 dozen on each regular size oblong sheet. Remove from oven, let sit on cookie sheet for a couple of minutes before transferring to wire rack. When cool, fill *flower* end with Jam flavor of your choice (Apricot, Raspberry and Strawberry pictured) and dust with powdered sugar. These are not easy to store with the jam and powdered sugar on them. I store them plain and finish them as we eat them It doesnt really matter, because they dont last long. Makes about 12-14 dozen cookies.