---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Cream Cheese Cookies
  Categories: Polkadot, Faylen, Cookies
       Yield: 4 Servings
  
       8 oz Cream cheese                      1/4 c  Sugar
     1/2 lb Butter, softened                    2 tb Nuts, ground
       2 c  Flour                               1    Egg white
      16 oz Preserves                           1 ts Water
  
   Blend butter and cheese.  Beat in flour.  Chill overnight.
   
   Drain preserves as much as possible, leaving fruit pieces.
   
   Roll pastry thin on floured baking sheet.  Cut in 2-inch rounds.  (Save
   scraps, form into ball, chill and reroll.)  Put a dab of preserves on
   each round.  Fold into crescent, seal edges tight, brush top with egg
   white mixed with water, and dip tops in nuts mixed with sugar.  Place
   close together on ungreased cookie sheet.  Bake at 325 degrees until
   just starting to brown, about 15 minutes.  Watch carefully, they burn
   easily.  Remove immediately, cool on racks, and pack airtight.  These
   freeze beautifully but last only a few days at room temperature.
   
   Recipe By:     Marge Clark
   
   Notes:     Pastry also works well as liner for mini-muffin tins or for
   savory turnovers.
   
   Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g
   Protein; 543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium
   
   The Chef’s Comments:
   “As I recall, the cooking time on these is a bit short.  Keep an eye
   on them.  Last christmas, I used the almond filling in these and
   dipped them in sugar (red and green, of course!) and they were
   fabulous.” - Faylen
   
   From: Faylen
   Date: 11-03-96 (15:52)
   The Polka Dot Cottage, a BBS with a taste of home.  1-973-822-3627.
  
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