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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