Cream Cheese Dainties

Makes about 36

1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon sugar
1 cup flour
1 cup preserves, any flavor
nuts of choice, optional

Preheat oven to 375 F. Mix well first 4 ingredients. Divide dough in half and chill 1 hour. On lightly floured surface, roll out 1/8 inch thick. Use a 2 inch diameter round cookie cutter to cut 3 dozen bases. Place on ungreased cookie sheet. Put 1/4 teaspoon preserves in center of each base and sprinkle with nuts. Use a 1 inch diameter round cookie cutter to cut out tops from remaining dough, rerolling scraps as necessary. Place a 1 inch top over the preserves on each 2 inch base. Bake 8-10 minutes. Store in sealed container.

Note: Favorite recipe of Evelyn Garchow, 1904-2003. Serve these cookies with Christmas Tea and reflect fondly on all the wonderful things our grandmothers have done for us...baking cookies not the least!

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Reviews of Cream Cheese Dainties:

6-15 of 18 reviews   << Previous - Next >>

  connie in ohio  Nov 26, 2006
Would make this again.
I love these, they are like my aunts, eccept she made them in squares and folded the corners in. I can't keep them in the house, and they are so much healthier than other cookies. I also use pumpkin or apple butter as fillings. Almond paste also works great. five stars

  A cookie baker in Pennsylvania  Nov 1, 2006
Would make this again.
My mom used to make a similar cookie but didn't put "tops" on them. She would fold them over like a half moon and seal with the tines of a fork. After they were cool, she would ice them and sprinkle crushed nuts over the icing. These were delish! five stars

  heidi in ontario canada  Jun 14, 2006
Would make this again.
they were very delicious and the preserves kicked it off! five stars

  A cookie baker in CO  Nov 14, 2005
Would make this again.
I added the almond abstract to my cookies too. These turned out pretty good and looked like I slaved over them. I would caution that you roll out the bottom layer so it's not too puffy, following the 1/8 directions very closely. four stars

  Connor in New Jersey  Dec 19, 2004
Would make this again.
Awesome, delicious and very easy to make!!! Even for a 5 year old!!! five stars

  Leslie in Iowa  Dec 13, 2004
Would make this again.
Fabulous. I love cream cheese in anything and the preserves added a nice variety. Will def be making these cookies again soon. four stars

  Barbara in Connecticut  Dec 12, 2003
Would make this again.
This is an exceptional recipe, to add a little more flavor to this recipe try adding 1/2 teaspoon of almond extract. What a difference. five stars

  Denise in National Park, NJ  Dec 13, 2002
Would make this again.
I have made these for years...always a family favorite!! five stars

  Theresa in Point Pleasant Beach, NJ  Dec 13, 2002
Would make this again.
Heavenly, light and rich at the same time....melt in your mouth!! Guests love them!! Instead of preserves, I alternate with a red cherry in the middle and sprinkle with green sugar crystals....very Christmassey!! five stars

  A cookie baker  Dec 11, 2002
Would not make this again.
These cookies are so attractive but we were very disappointed in the flavor. Ours were not sweet enough for our taste. I am going to try another recipe using this same idea, however. Thanks to the person who submitted it as I would never have thought to make them so that they look like little hats. one star

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