Posted by: marthabernie | January 12, 2015


This is another recipe from among the cookies my mother made at Christmas, but good at any time of the year.


1 cup butter

9 oz cream cheese

2 teaspoons baking powder

2 eggs, beaten

2-l/4 cups sifted flour

1/4 cup sugar

1/4 teaspoon salt

Apricot or raspberry jam.

Cream butter and cream cheese.  Sift together all dry ingredients.  Blend into creamed mixture.  Stir in eggs, blend well.  Chill at least 2 hours.  Divide dough in half.  Roll out to 1/4 inch thickness on floured board.  Cut with 2 inch cookie cutter.  Place on ungreased sheet.  Make small indentation with thumb, fill with jam that has been mixed with equal part of sour cream.  Bake 15 minutes at 375 degrees F.   Repeat with second half of dough.  Makes 3 dozen.


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