Recipe by bug @<
These cookies are SO light and SO YUMMY! This is my late grandfather's recipe; his favorite cookies to make for us, and my favorite to eat! Not sure if the spelling is completely correct; but he came straight from Hungary so I guess he'd know. :) Prep time does not include chill time. Yield is an estimate. (The jellies/pastry fillings used in this recipe can be found in cans in the baking isle of most grocery stores. I recommend using the "SOLO" brand.)
Top Review by DeAnna Owens
My great-grandmother is Slovakian and used the exact same receipe. The only thing I have to add is that the Prune Solo filling is a must try! It can be hard to find in the market, so everytime I see a can, I buy it. Also, a quick tip to get the fruit filling easily onto the cookie -- use a frosting decorator (bismarck tip). My mom and I tried this last Christmas and it cut the prep time in half... plus we didn't get sticky fingers from the filling!
- 1 cup butter or 1 cup margarine, softened
- 2 (3 ounce) packages cream cheese, softened
- 2 cups all-purpose flour
- assorted baking jelly or pie filling (my favorites are apricot, poppy seed, almond, and raspberry)
- powdered sugar
Directions See How It's Made
- Combine butter and cream cheese completely, add flour and mix well.
- Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
- Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
- Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
- Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
- Lightly sift powdered sugar over cookies and serve.