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Instructions |
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In a large mixing bowl, blend margarine, cream cheese together by hand with a metal spoon. Slowly add in flour until all is incorporated. Dough will be soft & sticky. Cover bowl and refrigerate overnight or several hours until dough is hard to the touch.
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Flour a clean surface. Take a handful of dough (keep the rest of dough you’re not using in the fridge). Roll dough out until ¼ inch thick. Using a 2-3 inch diamond cookie cutter or square cookie cutter, cut out as many as possible. Take leftover dough and roll out again cutting more diamonds. Repeat until all dough is used.
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Place diamond cookie shape in hand & put ½ to 1 teaspoon of fruit filling into the center of the shape. Dip your finger in a little water and put on one side of diamond then fold lengthwise sealing the two ends creating a three dimensional diamond shape. Place cookies on cookie sheets lined with parchment paper & cook for 10-12 minutes. They are done when the bottoms are soft golden brown. NOTE- you have to keep an eye on these cookies. They cook fast and depending on your pans, they can easily burn. The tops may not look like they’re done but they are, just check the bottoms.
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Remove from oven, wait for about 3 minutes then move to cooling rack. When ready to serve sprinkle generously with powdered sugar.
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Originally Submitted
10/21/2011
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