MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Cream Cheese Cookies
  Categories: Polkadot, Faylen, Cookies
       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.
  
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