Prep 15 mins
Cook 15 mins
ok, so i use preserves for these and not marmalade....but marmalade, to me, just sounds so much prettier...i usually make this with my pinwheel cookie cutter, which I had lost but thankfully chef#246018 told me where i could get a new one. They are also good with the linzer cookie cutter, and look so pretty. Also, if you have neither, just use a round cookie cutter and fold sides in to make a triangle. I will try to get a picture soon because I don't really know how to describe it. One last thing, when rolling out the dough, try to go 1/8 inch thick. If you go 1/4 inch thick, the usually unfold when they are baking.
- 1 (3 ounce) package cream cheese
- 1⁄2 cup butter, softened
- 1⁄2 teaspoon grated lemon rind
- 1 cup all-purpose flour, plus more for surface (to roll out)
- 2 tablespoons granulated sugar
- strawberry preserves (raspberry, peach, apricot, use what you like)
- Cream together the cream cheese and butter until light and smooth, add lemon rind.
- Combine flour and sugar (I never sift it). Add half the flour mixture to the cream cheese mixture.
- Stir in remaining flour.
- Roll out dough onto a lightly floured board and roll to 1/8 inch thick. (I usually have to knead the doll a little more before rolling out).
- Cut dough with cookie cutter.
- Spoon about 1/2 teaspoons of preserves in center of each shape. If using pinwheel cutter, fold over the sides to make the pinwheel. If using circles, form to a triangle by folding in three edges and pinch edges gently.
- Bake at 375 degreed for about 12-14 minutes.
- Cool cookies on tray for a few minutes and move to rack to cool completely. May be stored in a tin. Last about a week (there will be no need to, these usually get devoured).