My Marmalade Cookies

• 1 (3 ounce) package cream cheese
• 12 cup butter, softened
• 12 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)

1. Cream together the cream cheese and butter until light and smooth, add lemon rind.
2. Combine flour and sugar (I never sift it).
3. Add half the flour mixture to the cream cheese mixture.
4. Stir in remaining flour.
5. Roll out dough onto a lightly floured board and roll to 1/8 inch thick.
6. (I usually have to knead the doll a little more before rolling out).
7. Cut dough with cookie cutter.
8. Spoon about 1/2 teaspoons of preserves in center of each shape.
9. If using pinwheel cutter, fold over the sides to make the pinwheel.
10. If using circles, form to a triangle by folding in three edges and pinch edges gently.
11. Bake at 375 degreed for about 12-14 minutes.
12. Cool cookies on tray for a few minutes and move to rack to cool completely.
13. May be stored in a tin.
14. Last about a week (there will be no need to, these usually get devoured).

cream cheese, butter, lemon rind, flour, sugar, strawberry preserves

Taken from www.food.com/recipe/my-marmalade-cookies-256498 (may not work)