Gasparilla Cookbook

Cream Cheese Cookies


 

The Gasparilla Cookbook

Cream Cheese Cookies

I signed up to make these thinking all cookies are easy to make. Boy was I wrong. You definitely need something more advanced than a hand mixer and don’t try to pull a short cut (like I did) by not going out a buying a pastry cloth. Honestly, I had never heard of a pastry cloth until I read this recipe and I had no idea how important of a step that was going to be. They tasted great, but they weren’t the prettiest cookies I’ve ever made (haha).

½ pound butter or margarine

6 ounces cream cheese

2 cups flour

2 teaspoons baking powder

2 tablespoons sugar

Thick jam

Powdered sugar

Cream butter and cheese until light. Add flour, baking powder and sugar. Mix until smooth. Roll out about ¼ inch thick onto a floured pastry cloth and cut with 1 ½ – inch cookie cutter. Make a slight depression in the center and fill it with ½ teaspoon of jam. Bake on an ungreased cookie sheet for about 10 minutes at 350 degrees. Cool and sift powdered sugar over the cookies. Makes about 60 cookies.

 

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