Basic Cream-Cheese Cookies-Part 1

Title: Basic Cream-Cheese Cookies-Part 1

Categories: Cookies

Yield: 16 servings

3/4 c Butter or margarine; soften

3 oz Cream cheese; softened

3/4 c Granulated sugar

1 tb Lemon peel; grated

2 c All-purpose flour

1/4 ts Salt

In a large bowl with electric mixer at medium speed, beat butter, cream

cheese, sugar and lemon peel until light and fluffy; with mixer at low

speed, beat in flour and salt to blend well. Flatten dough to disk shape;

30 minutes. Work with

1/4 dough at a time;

1/8 or 1/4-inch thickness on lightly floured surface and cut into desired shapes;

or, mold into shapes. Place on ungreased cookie sheets, spacing about 1

10 to 15 minutes, depending on thickness of dough, until

light browned. Cool completely on wire racks. Store in airtight container.

2 to 6 dozen cookies, depending on size.

Follow basic recipe above, with the variations below:

1. WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a

8-inch circle; cut each into 8 wedges. Stir

1 tsp. grated lemon

1/4 cup apricot jam; spread over wedges. Chop

1/4 cup walnuts;

sprinkle over wedges. Roll up from long side; curve ends in crescent shape.

12 to 14 minutes. When cool, sprinkle with confectioners' sugar.

Makes 32. --