Aunt elsie's cream cheese dough cookies
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Aunt elsie's cream cheese dough cookies
  Cheese    Dough    Cookies    Creams  
Last updated 6/12/2012 1:05:23 AM. Recipe ID 30343. Report a problem with this recipe.
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      Title: Aunt elsie's cream cheese dough cookies
 Categories: Cookies
      Yield: 12 Servings
 
      1 lb Butter; Softened
      1 lb Cream cheese
      1 lb All Purpose Flour
           Assorted Canned Fruit
           -Fillings; Such As Solo
           -Brand Pastry Fillings
 
  Cream butter and cream cheese together. Gradually blend in flour
  until a slighty soft dough forms. Wrap dough in plastix wrap, and
  refrigerate about 2 hours, or until firm. On a floured board, roll
  dough out to a thickness of about 1/3 inch.Using 2-3 inch round
  cookie cutter, cut out several circles. Either using a doughnut
  cutter the same diameter, or a canape cutter or bottle cap, cut out
  center of half the circles.
  
  On an ungreased cookie sheet, place the solid circles, being careful
  to leave adequate space between cookies. (These do not spread much
  but they do puff up in height.) Using circles tha thave the centers
  cut out, place on top of solid circles. Using a small spoon, fill
  each cookie with the fruit filling of your choice.Filkl just up to
  top of dough.
  
  Bake at 375 degrees, about 12-15 minutes, or until puffed up and
  beginning to turn golden. Let cool on cookie sheeys for about three
  minutes and then transfer to rack to complete cooling.
  
  Seaqsonal hoilday shape cutters may be used as well. Bottle caps or
  matching canape cutters can be used to cut out the centers.
  
  These do not store doe more than a couple of days at room temperature.
  Refrigerate in the unlikely event that there are a lot of leftovers.
  
  Serving Ideas : Thse look very attrractive when arramged on a platter.
  
  NOTES : For those who are careful about sugar consumption - the
  cookies can be filled with all fruit spreads as well as canned
  fillings. Actually, almost any thick preserves will do. Just don't
  use any jelly or any spread that is too thin, as they melt and run
  all over in the oven. Do not use pie fillngs as these are also too
  thin. Recipe may be doubled or more. Recipe 




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Recipe ID 30343 (Apr 03, 2005)

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