Cream Cheese Butter Cookies

I haven't made these yet...sounded interesting. You can use strawberry preserves in place of the apricot.

• Ready In: 40 mins
• Serves: 40

Ingredients

• 3  ounces cream cheese
• 1⁄2 cup butter
• 1⁄2 teaspoon lemon zest
• 1  cup all-purpose flour
• 2  tablespoons sugar
•  apricot preserves (strawberry preserves)

Directions

1. Cream together cream cheese and butter until smooth and light. Beat in lemon zest.
2. Combine flour and sugar. Stir in half of the flour mixture to the creamed mixture, blending well. Stir in remaining flour.
3. Roll dough out onto a lightly floured board to 1/8 inch thickness. Cut into 2-inch rounds. [1/4 inch thickness will unfold).
4. Spoon 1/4 to 1/2 teaspoon preserves in center of each round.
5. Form to a triangle by folding in three edges. Pinch edges gently.
6. Bake at 375 degrees for 12-14 minutes.
7. Cool cookies for a few minutes. Remove to a rack to complete cooling. Store in a tin.