UA Recipe Collection

Cherry Danish Cookies

Summary

Yield
80 Cookies (2-inches)
SourceAnn Marie D'Andrea (1992)
Prep time
4 hours, 30 minutes
Cooking time
15 minutes
Total time
4 hours, 45 minutes

Ingredients

1⁄8 c
margarine
6 oz
cream cheese
3 1⁄4 c
all-purpose flour
3⁄4 c
powdered sugar (plus some for sprinkling on top)
6 T
light cream
 
Cherry preserves

Instructions

Beat together margarine and cream cheese until well blended. Add flour, 3/4 cup powdered sugar and cream; mix on low until well blended. Wrap dough in waxed paper and refrigerate 2 to 4 hours. Roll out dough onto floured waxed paper to 1/4-inch thickness. Cut into shapes and place 1 inch apart on ungreased cookie sheets. Make an indentation in center of each cookie and fill with preserves. Bake at 375° for 15 minutes, or until very, very lightly browned. Transfer to wire racks and cool completely. Store between waxed paper sheets in tightly sealed container. Just before serving, sprinkle with powdered sugar. Yield: 80 (2-inch) cookies.