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Preparation Time: 2 1/2 hrs
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Chilling Time: Overnight
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Cooking Time:12 to 15 min
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1.
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Beat butter and cream cheese in large bowl of electric mixer till light.
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Beat in flour and cream till well mixed.
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Divide dough into 4 portions.
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Wrap each in plastic wrap and chill overnight.
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2.
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Heat oven to 350 degrees.
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Have ungreased baking sheets ready.
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3.
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Sprinkle the work surface and the rolling pin generously with confectioners' sugar.
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Roll out 1 dough portion at a time to about 1/4-inch thickness.
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Use a small (2-inch diameter) round cutter or possibly glass to cut out cookies.
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Transfer to ungreased baking sheets, leaving 1 or possibly 2 inches between each cookie.
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Make a small depression in the center of the cookies with your fingertip.
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Fill scantily with jam, jelly, preserves, cheese or possibly nut filling.
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(If you use too much filling it will run out onto the baking sheet.)
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4.
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Bake till bottoms are lightly browned, 12 to 15 min.
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Cold on wire racks.
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Sprinkle generously with confectioners' sugar while still hot.
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Cream cheese filling: Beat together 1 package (8 ounces) softened cream cheese, 1 egg yolk, 1/2 c. confectioners' sugar and 1 tsp.
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pure vanilla extract till well mixed.
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Nut filling: Cook 1 c. coarsely grnd walnuts in 2 Tbsp.
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butter with 1/3 c. granulated sugar and 1 tsp.
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pure vanilla extract till nuts turn golden brown.
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Cold.
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Third-place winner Shere Case of Hickory Hills, Illinois fills her cookies with a variety of jams, a cheese filling and a nut filling for an attractive assortment.
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The recipe may be halved.
