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| Reba in 2007-12 weeks old |
1 cup butter (2 sticks)
8 oz. cream cheese
1/4 tsp. salt
2 Tbs sour cream
2 cups flour
2 cups powdered sugar
Apricot or Seedless Raspberry preserves
Preparation
Take butter and cream cheese out of the refrigerator. When completely room temperature cream together with salt and sour cream. (You can do this in the food processor) Add flour slowly until the dough is formed. Roll dough into two balls and refrigerate for 2 hours.
Preheat oven to 375 degrees. You will roll the dough between wax paper (lightly flour wax paper) until it is about 1/4 inch thick. Cut dough into diamond shapes (about 3 inches from point to point). Place a small amount of preserves onto each triangle. Roll the diamonds into crescents. Line cookie sheet with aluminum foil, reflective side down. Bake for about 20 minutes or until lightly browned. Sprinkle with powdered sugar immediately. These are delicious when warm and they keep for several days.
Makes about 3 dozen
Notes from Liz
This is our traditional Christmas Cookie but they are good anytime of the year.
