Brisket in Roses's Note:
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.
My Private Note
Units: US | Metric
- 1Cream together the cream cheese and butter until light and smooth, add lemon rind.
- 2Combine flour and sugar (I never sift it). Add half the flour mixture to the cream cheese mixture.
- 3Stir in remaining flour.
- 4Roll 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).
- 5Cut dough with cookie cutter.
- 6Spoon 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.
- 7Bake at 375 degreed for about 12-14 minutes.
- 8Cool 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).
Browse Our Top Rolled Cookies Recipes
You Might Also Like...View All Rolled Cookies Recipes
Nutritional Facts for My Marmalade Cookies
Serving Size: 1 (350 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g