|
Apricot or Strawberry filling 1/2 cup butter 1 package (3 oz) cream cheese 1 tsp sugar 1 cup all-purpose flour |
|
Prepare Apricot filling: 1/2 cup apricot preserves with 1/2 tsp lemon extract
OR Strawberry filling: 1/2 cup strawberry preserves with 1/2 tsp almond extract Beat butter and cream cheese until well blended Mix in sugar and then flour Divide dough in half and chill thoroughly On a lightly floured surface, roll each half of dough to 1/16 inch thickness Use floured 2-inch cookie cutters to cut about 3 dozen 'bases' Transfer bases to cookie sheets and spoon about 1/4 tsp filling in center of each cookie Cut remaining dough with the same size cutters. Use 1-inch cutters to cut out centers Top cookie bases with cut-out cookies or with 1-inch cutouts Bake at 375 F for 6-8 minutes. Immediately remove to wire racks to cool |