Raspberry Lily Cookies

My mom got this recipe from her friend Ellen who made these all the time. The cream cheese in the dough makes these cookies so rich and decadent. Plus...who doesn't love raspberry jam?!

Raspberry Lily Cookies

4 1/2 oz. softened cream cheese
1/2 lb. butter, softened
2 cups flour
1/2 cup Confectioners sugar
1 jar raspberry jam

Preheat the oven to 375 degrees.

In a large bowl, mix together the cream cheese, butter and flour. Place dough on a lightly floured surface and roll it our with a rolling pin to about 1/8-inch thick.
Using a 2-inch round cookie cutter, cut dough into circles. Bring the 2 sides together letting them overlap and pressing the center gently. Fill open ends with raspberry jam. Bake for about 15 minutes.
Cool and sprinkle with Confectioners sugar.

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