Cream Cheese Foldovers
From pat2me 15 years ago
- 15 minutes to make
- Serves 48
I have been making these delicate, melt in your mouth cookies since my children were small. The recipe is from the 1968 Womans Day Encylopedia of Cooking. I will post a photo as soon as I bake the batch I have mixed up and chilling.
Ingredients
- 2 C All purpose flour shopping list
- ¼ t salt shopping list
- 1 C butter , softened shopping list
- 8 oz cream cheese, softened shopping list
How to make it
- Cream together butter and cream cheese until light and fluffy
- Blend in flour and salt
- Wrap dough and chill until cold enough to roll out
- Roll out to 1/8 inch thickness on confectioners sugar covered board or counter
- Cut into trapezoid shapes with a sharp knife, making widest end about 2 inches
- Spread with red jelly or jam (cherry, raspberry, strawberry, currant)
- Fold over once so that sides meet
- Bake on ungreased cookie sheets at 375 for about 15 minutes
- Do not brown
- Dust with confectioners sugar if desired
- Store air tight and refrigerate, will keep for several days
- About 4 dz
- Not good shippers
The Rating
Reviewed by 7 people-
Hello, Pat. This recipe is so simple with so many possibilities. Thanks. Thinking of you, gal.
tablescape
in loved it
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This is such a neat simple recipe,with so many possibilities. Thanks. Thinking of you, gal.
tablescape
in loved it
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Yummy!!
pleclare
in Framingham loved it
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