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1 Batch
suggest servings
| 1/2 | cup | butter | or margarine, softened |
| 3 | ounces | cream cheese | softened |
| 1 1/4 | cups | flour, all-purpose | |
| 1/2 | cup | strawberry jam | |
| 1/4 | cup | powdered sugar |
Cream butter and cream cheese, beating at medium speed of an electric mixer until light and fluffy.
Add flour to creamed mixture, mixing well.
Roll dough to 1/8-inch thickness on a lightly floured surface; cut into rounds with a 2-1/2-inch cookie cutter.
Place on lightly greased cookie sheets. Spoon 1/4 teaspoon jam on each cookie; fold opposite sides to center, slightly overlapping edges.
Bake at 375 degrees for 15 minutes.
Cool on wire racks, and serve.
| % Daily Value* | |
| Total Fat 31.0g | 48% |
| Saturated Fat 19.0g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 229mg | 10% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 1.0g | 4% |
| Sugars 8.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 20% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 12% |
* 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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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
OMG this is the best cake I have ever tasted. fluffy, buttery, sweet, and yummy, good job! Made one for my wife.
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