Recipes from Germany and Austria :: German and Austrian Desserts
8 oz. cream cheese 1/4 tsp. salt 3 Tbsp. granulated sugar 1 c. butter or butter-replacement, softened 2 c. sifted flour Apricot jam Combine first 4 ingredients. Cream until well blended. Work in flour. Chill several hours or overnight. Divide into thirds. Roll out one at a time on a well-floured board to about 1/8-in. thick. Cut into 3-in. square or rectangles. Place 1/2 tsp. apricot jam in center of each square or rectangular. Fold so corners overlap in center to enclose jam. Bake on greased cookie sheet at 350 degrees fahrenheit for about 16 to 18 mins. or until golden brown.
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