This recipe for a Cream Cheese Cookie comes from my mother who got it from her grandmother.
When my mom was little they would visit her grandparents in Pompton Lakes, NJ for the holidays and my great grandmother Albigese would make these Italian cookies for my mom and her siblings.
I have since turned it dairy free to work with my food allergies. I hope you like it.
CREAM CHEESE COOKIE
1 lb. dairy free margarine
12 oz. dairy free cream cheese
5 cups flour
Thick jelly, your favorite flavor
Cream dairy free cream cheese and dairy free margarine
Next day preheat oven to 425’ F
Place dough between sheets of wax paper
Roll 1/8” thick and cut into 2” squares
Fill with thick jelly
Bake at 425’F for 10 minutes
Makes 150 small cookies
- 1 lb. dairy free margarine
- 12 oz. dairy free cream cheese
- 5 cups flour
- Thick jelly, your favorite flavor
- Cream dairy free cream cheese and dairy free margarine
- Add flour
- Refrigerate overnight
- Next day preheat oven to 425’ F
- Place dough between sheets of wax paper
- Roll ⅛” thick and cut into 2” squares
- Fill with thick jelly
- Bake at 425’F for 10 minutes
- Makes 150 small cookies
Want a FREE Weekly Menu Planner? Sign up for my newsletter HERE to get a copy.
Are you looking for holiday gift ideas? Check out my recommended cookbooks HERE or go to my KITCHEN GADGETS page for must have gadget recommendations.
There’s still time to check out my archive site.
Copyright 2017 by Heather Thomas, sloCooking.net. All rights reserved.