Basic Cream Cheese Cookies Part 1 Recipe

• 3/4 c. Butter or possibly margarine soften
• 3 ounce Cream cheese softened
• 3/4 c. Granulated sugar
• 1 Tbsp. Lemon peel grated
• 2 c. All-purpose flour
• 1/4 tsp Salt

1. In a large bowl with electric mixer at medium speed, beat butter, cream cheese, sugar and lemon peel till light and fluffy; with mixer at low speed, beat in flour and salt to blend well.
2. Flatten dough to disk shape; chill wrapped in plastic, 30 min.
3. Work with 1/4 dough at a time; keep remainder refrigerated.
4. Heat oven to 350`F.
5. Roll dough out to 1/8 or possibly 1/4-inch thickness on lightly floured surface and cut into desired shapes; or possibly, mold into shapes.
6. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 10 to 15 min, depending on thickness of dough, till light browned.
7. Cold completely on wire racks.
8. Store in airtight container.
9. Makes 2 to 6 dozen cookies, depending on size.
10. Follow basic recipe above, with the variations below: 1.
11. WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a time into 8-inch circle; cut each into 8 wedges.
12. Stir 1 teaspoon grated lemon peel into 1/4 c. apricot jam; spread over wedges.
13. Chop 1/4 c. walnuts; sprinkle over wedges.
14. Roll up from long side; curve ends in crescent shape.
15. Bake 12 to 14 min.
16. When cold, sprinkle with confectioners' sugar.
17. Makes 32.

butter, cream cheese, sugar, lemon peel, allpurpose, salt

Taken from cookeatshare.com/recipes/basic-cream-cheese-cookies-part-1-79402 (may not work)