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48 servings
suggest servings
| 2 | packages | cream cheese | softened |
| 1 | cup | butter | or margarine, softened |
| 2 | tablespoons | sugar | |
| 2 | cups | flour, all-purpose | |
| Filling | |||
| 1/2 | cup | sugar | |
| 2 | large | eggs | |
| 1/4 | cup | flour, all-purpose | |
| 1 | teaspoon | vanilla extract | |
| 1 | can | apricot, fruit filling | |
| 1/2 | cup | nuts | chopped, optional |
Preheat oven to 350F.
Beat cream cheese, butter and 2 tablespoons sugar in medium bowl with electric mixer until fluffy.
Stir in 2 cups flour to make soft dough.
Divide dough in half and shape each piece of dough into about 24 (1") balls.
Press balls into bottom and up side of ungreased miniature (1 3/4") muffin cups.
Set aside.
TO MAKE FILLING:
Beat 1/2 cup sugar, eggs, 1/4 cup flour, vanilla and apricot filling in medium bowl with electric mixer until blended.
Stir in nuts.
Spoon evenly into pastry-lined muffin cups. Bake at 350F for 25-30 minutes or until filling is set and crust is golden.
Cool completely in muffin cups on wire racks.
Makes about 4 dozen cookies.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 41mg | 2% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
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