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Lily Cookies
4-1/2 oz. cream cheese 1 cup butter 2 cups flour jelly or marmalade powdered sugar
Cream together cream cheese, butter and flour. Roll out and cut with a two inch cutter. Roll into a cornucopia by bringing 2 rounded edges together, overlapping and pressing gently. Fill opening with a little jelly or marmalade.
Bake at 375 degrees for about 15 minutes. Cool and drench with powdered sugar.
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