Saturday, June 7, 2014


2 cups unbleached all purpose flour
8 oz. package of low fat cream cheese room temperature
1 cup butter room temperature
2 tbsps. raspberry preserves (seedless)
1/4 cup confectioners sugar
Yields: 96 Cookies
Step 1: Put your cream cheese, flour and butter in your mixer bowl, run on a medium speed using the paddle attachment. Mix for 1-2 minutes, until dough comes together and the edges of the bowl are clean.
Step 2: Lightly flour a surface and mold the dough using your hands into a large ball. Then divide into 4 sections.
Step 3: Take one section at a time and form into a ball, then roll out into a large circle using a rolling pin(making sure the surface is still floured and the rolling pin so the dough doesn't stick).  Divide into 8 sections, then divide each of the 8 sections into 3 parts.
Step 4: Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  Take out your 1/4 tsp. measuring spoon and place a small drop of raspberry preserves onto each section.  Then roll up into what looks like a mini croissant.  Place on a cookie sheet about 1 inch apart.
Step 4: Bake for 10-12 minutes, let cool for a couple minutes then place on a cooling rack. 
Step 5: After removing the cookies onto the cooling rack, take the parchment paper and place it under the cooling rack. This will make clean up easier after sifting powdered sugar over the cookies. Lightly sift confectioners sugar over all of the cookies, serve and enjoy! This is a family recipe handed down from my grandmother and mother, delightful!





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