Strawberry Lilies

Directions

In a large mixer bowl, combine the sugar, butter, cream cheese and vanilla extract.

Beat on medium speed, scraping the bowl often, for about 1 minute until well mixed.

Reduce the speed to low; add the flour and salt.

Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.

Divide the dough into 4 equal portions.

Wrap in plastic wrap.

Refrigerate for at least 2 hours until firm.

Preheat oven to 375℉ (190℃).

On a lightly floured surface, roll out the dough, one portion at a time, to ⅛ inch thick.

Keep the remaining dough refrigerated.

Cut with a 2-inch round cookie cutter.

Place on cookie sheets 1 inch apart.

Spoon ¼ teaspoon jam onto the center of each circle; spread to within ¼ inch of the edge.

With a thin spatula, fold the dough over the jam to form a lily shape; gently press the narrow end to seal.

The jam will show at the toop and the cookies will be cone-shaped.

Repeat with the remaining dough and jam.

Bake for 7 to 11 minutes, or until the edges are very lightly browned.

Cool completely.

Sprinkle the cooled cookies lightly with powdered sugar.