Eriettas Raspberry Meltaway Cookies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My farmer's wife neighbor, Erietta, gave this to me many years ago. She is a superb cook. Gotta be good if it has cream cheese in it, eh?!? Ingredients:
1 cup butter or margarine (don't use whipped) |
8 oz. cream cheese block |
3/4 cup sugar |
2 tsp. vanilla extract |
2 1/4 cup flour |
1/8 tsp. salt |
raspberry preserves (other flavors work as well) |
powdered sugar |
Directions:
1. Beat cream cheese, butter and sugar until creamy-smooth.
2. Add salt & flour
3. Divide into two portions and chill for 2 hours.
4. Roll one portion out to 1/8 thickness and cut with a round 3 cutter.
5. Put 1/4 tsp. preserves in center of each cooky.
6. Fold over opposite ends, slightly overlapping edges.
7. Bake at 350 degrees for about 15 minutes until golden brown.
8. Before they cool, dust with powdered sugar (it won't stick as well on cooled cookies)
9. (Serving count is an estimate, not written in stone.)
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