Hungarian cream cheese cookies are so good! everyone loves them so you should consider making a double or triple batch because they literally fly off the platter. I swear neighborhood children can smell these cookies baking from a mile away!
Check out what my pals over at Group Recipes had to say about this recipe:
“These cookies are to die for, they are simple to make and even better to eat. I make these every year around the holidays and keep alot of them around cause everyone asks for them.”
See? I told you they are a popular cookie! Make a lot!
Ingredients
1 16 oz. Brick of Philadelphia cream cheese
1 cup of Land O Lakes butter, softened
2 cups of Gold Medal flour
Smuckers apricot preserves or Lekvar or raspberry preserves
Domino powdered sugar
Instructions
Blend in bowl with a wire pastry blender until dough forms together.
Roll out like pie crust on a lightly floured surface. Cut in 2 X 2 inch squares.
Put a dab of Apricot or Prune Lekvar in the middle of square.
Take up two of the opposite corners and bring the two corners together with a squeeze over the dab of Lekvar.
Note: If you have a pie crust trimmer with a crimped wheel, you can use this to cut all the 2 X 2 squares.
It makes a beautiful presentation. All the pastry edges have serrated edges.
Bake on a buttered and floured cookie sheet at 350 degrees for 20 minutes. Do not let burn.
Dust with Powdered Sugar.
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Quick Tip: These cookies go well with a cup of tea or coffee.
Thank you to Group Recipes for this great recipe.
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