Eriettas Raspberry Meltaway Cookies
From lunchboxer 15 years ago
- 15 minutes to make
- Serves 6
My farmer's wife neighbor, Erietta, gave this to me many years ago. She is a superb cook. Gotta be good if it has cream cheese in it, eh?!?
Ingredients
- 1 cup butter or margarine (don't use whipped) shopping list
- 8 oz. cream cheese block shopping list
- 3/4 cup sugar shopping list
- 2 tsp. vanilla extract shopping list
- 2 1/4 cup flour shopping list
- 1/8 tsp. salt shopping list
- raspberry preserves (other flavors work as well) shopping list
- powdered sugar shopping list
How to make it
- Beat cream cheese, butter and sugar until creamy-smooth.
- Add salt & flour
- Divide into two portions and chill for 2 hours.
- Roll one portion out to 1/8" thickness and cut with a round 3" cutter.
- Put 1/4 tsp. preserves in center of each cooky.
- Fold over opposite ends, slightly overlapping edges.
- Bake at 350 degrees for about 15 minutes until golden brown.
- Before they cool, dust with powdered sugar (it won't stick as well on cooled cookies)
- (Serving count is an estimate, not written in stone.)
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- jeffsgirl Medford, OR
- henrie Savannah, GA
- irishiz Annapolis, MD
- lunchboxer Warsaw, MO
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The Rating
Reviewed by 2 people-
Yum, these sound great. Can hardly wait to make these. You have my 5, I know these are fabulous. Thanks you so much for sharing.
henrie
in Savannah loved it
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They sound Heavenly!
bluewaterandsand
in GAFFNEY loved it
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