Tuesday, November 24, 2009


This recipe makes approx. 50 cookies; double amt. of ingredients you'd like a larger batch.

Have 1 can of Solo filling (any flavor; apricot, raspberry, prune, apple, poppy seed....) on hand. You should use the entire can for this recipe.

Cream together:
1/2 cup softened butter
2 oz. softened cream cheese (that's 1/4 of a standard 8 oz. brick)
1/4 c. powdered sugar
1-1/4 cups flour
Dough will be too sticky to roll out. Wrap in plastic wrap & refrigerate at least an hour or 2 for easier handling.

Preheat oven to 375 degrees. On a floured surface, roll out dough into a rectangle or square, to about 1/8" thickness. Carefully, score the dough evenly & cut into approx. 1-1/2" squares. One at a time, using a floured spatula, lift each square of dough and put a scant 1/4 tsp. of filling into the center. Gather up 2 opposite corners of square and bring up, pinching together to form a little 'bow'. Place on ungreased baking sheets, leaving an inch between each cookie.

Bake for 8-10 minutes, until the bottoms are just golden. Cool completely. Dust with powdered sugar when cool

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