How to make it

  • Heat oven to 375 degrees.
  • Mix sugar, shortening, margarine or butter, vanilla, and egg in a large bowl.
  • Stir in flour, baking powder and salt.
  • Roll half of dough at a time 1/4-inch thick on lightly floured surface.
  • Cut into 3-inch rounds.
  • Place 2-inches apart on ungreased cookie sheet.
  • Bake 10 to 12 minutes or until light brown.
  • Cool slightly; remove from cookie sheet.
  • Cool completely.
  • Prepare Cream Cheese Spread:
  • 1/2 cup Sugar
  • 1 tsp. Vanilla
  • 1 package (8 oz.) Cream Cheese, softened
  • Mix ingredients until smooth.
  • Spread about 2 tsp. over each cookie.
  • Arrange toppings on spread.
  • Refrigerate any remaining cookies.
  • *Tips for Rolled Cookies:
  • Roll only part of the chilled dough at a time, and keep the remainder refrigerated.
  • To prevent dough from sticking, sprinkle rolling surface with flour and rub flour onto rolling pin. Use only enough flour to prevent dough from sticking during rolling. Too much flour and rerolling the dough results in dry, tough cookies.
  • To ensure even baking, roll dough evenly to maintain uniform thickness. Rolling dough between two 15- or 18-inch rulers or wooden dowels or sticks of the correct height helps keep dough even.
  • Dip cookie cutter into flour or powdered sugar and shake off excess before each cut.
  • Cut cookies close together to avoid rerolling leftover dough (rerolled dough will be a little tougher.)
  • Use a wide metal spatula to lift cut dough to the cookie sheet to avoid streching the dough.

Reviews & Comments 5

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  • hammerandlexy 10 years ago
    This looks great .... Thanks for sharing... God Bless
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  • grandmacooks 11 years ago
    Another great cookie recipe! And thanks so much for the very useful tips for rolled cookies!
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  • cookinggood 11 years ago
    Yep, Another one going to the Ladies Tea at Church! Thanks,
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    " It was excellent "
    kidaria ate it and said...
    I love sweet tarts like this recipe. 5 cheers!
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    " It was excellent "
    minitindel ate it and said...
    a big ***** from me
    Was this review helpful? Yes Flag

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