Cream Cheese Butter Cookies
Yield
3 dozenPrep
25 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 1 | cup |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | each |
egg yolks
|
*
|
| 4 | ounces |
cream cheese
|
|
| 1 | x |
raspberry jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 237 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
|
|
| 1 | each |
egg yolks
|
*
|
| 115.6 | ml/g |
cream cheese
|
|
| 1 | x |
raspberry jam
|
*
|
Directions
15 to 20 minutes. Preheat oven to 350℉ (180℃).
Cream together the butter and sugar. Add the flour and egg yolk and mix well.
Add the cream cheese and mix well.
Roll into balls about 5/8 inch diameter.
Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together).
Then press your thumb into each to flatten it and make an indentation to hold some jam.
Fill it with jam. Bake at 350℉ (180℃) F for 15 to 20 minutes.
