Raspberry Filled Cookies
Submitted by kingarthurwannabe on November 17, 2002 at 10:28 pm

DESCRIPTION
Raspberry Filled Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
l-l/3 cups flour
l/8 tsp. salt
l/2 cup butter
l pkg. (3 oz.) cream cheese (softened)
2 Tbsp. sour cream
1/2 cup raspberry filling or jam (apricot is nice too)
l egg

Preheat oven to 350º

Sift flour and salt. Cream butter with cream cheese and sour cream in medium size bowl until fluffy and light. Stir in flour and salt and knead until dough is smooth. Cover and chill several hours or overnight.

Divide dough into thirds. Roll out each part on a lightly powdered-sugar dusted board. Cut dough circle into 16 wedges.
Spread each wedge with desired filling and roll into a crescent.

Please on ungreased cookie sheets.

Beat egg well in small bowl; brush lightly over rolls before baking.

Bake 15 minutes until golden. Remove and cool; store in tightly covered container.

Dust with powdered sugar before serving.
Makes 4 dozen

Note: If you prefer pinwheels, roll each section into a rectangle; cut into 2" squares, then make a short cut into the square from each corner, fill and bring the corners up to form a pinwheel.