Title: Cream Cheese Cookies
Categories: Polkadot Faylen Cookie
Yield: 4 Servings

8	oz	Cream cheese
1/2	lb	Butter, softened
2	c	Flour
16	oz	Preserves
1/4	c	Sugar
2	tb	Nuts, ground
1		Egg white
1	ts	Water

Blend butter and cheese. Beat in flour. Chill overnight.

Drain preserves as much as possible, leaving fruit pieces.

Roll pastry thin on floured baking sheet. Cut in 2-inch rounds. (Save scraps, form into ball, chill and reroll.) Put a dab of preserves on each round. Fold into crescent, seal edges tight, brush top with egg white mixed with water, and dip tops in nuts mixed with sugar. Place close together on ungreased cookie sheet. Bake at 325 degrees until just starting to brown, about 15 minutes. Watch carefully, they burn easily. Remove immediately, cool on racks, and pack airtight. These freeze beautifully but last only a few days at room temperature.

Recipe By: Marge Clark

Notes: Pastry also works well as liner for mini-muffin tins or for savory turnovers.

Per serving: 4746 Calories; 277g Fat (51% calories from fat); 55g Protein; 543g Carbohydrate; 746mg Cholesterol; 2790mg Sodium

The Chef's Comments: "As I recall, the cooking time on these is a bit short. Keep an eye on them. Last christmas, I used the almond filling in these and dipped them in sugar (red and green, of course!) and they were fabulous." - Faylen

From: Faylen Date: 11-03-96 (15:52) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627. By fatfree-request@fatfree.com on Jun 16, 1997

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