Lily cookies #2
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4½ | ounce | Cream cheese |
1 | cup | Butter or oleo |
2 | cups | Sifted flour |
Apricot preserves | ||
Confectioners' sugar |
Directions
Preparation : Cream cream cheese, butter or oleo and flour. Cut with 2 inch round cutter. Roll into cornucopia by bringing 2 rounded edges together, letting them overlap. Press them gently; shape like a lily. Fill open part with preserves. Bake 375 degrees about 15 minutes. Cool. Drench with powdered sugar.
NOTES : Cookbook USA Posted to MC-Recipe Digest V1 #736 by Gerald Edgerton <jerrye@...> on Aug 11, 1997
Related recipes
- \"five lilies\" chowder
- About pond lily and lotus lily
- Braised lily bud chicken #1
- Braised lily bud chicken #2
- Braised porkballs with lily buds
- Calla lilies
- Calla lily cakes
- Easter lily
- Filet mignon lili
- Lily finn's chopped chicken liver
- Lily's silly appetizers
- Mark and lily's chocolate cookies
- Mrs. atwoods' calla lilies
- Southern buttermilk cornbread
- Spiced pickled day-lily buds
- Stir-fried fish with lily buds
- Stir-fried pork and lily buds
- Stir-fried pork and lily buds with eggs
- White lily \"light\" biscuits
- White lily pound cake