I have wonderful memories of baking and, cooking with my Hungarian Grandmother, Margaret. From the time I could walk I was helping her in the kitchen. She was a big inspiration for choosing my career as a Chef. She was a tiny lady, but, she thought big even while baking. During the Christmas season everyone she knew was privileged to receive a gift of her cookies, walnut and, poppy seed rolls. She forgot no one! Her recipes are all written in Hungarian and, with the help of my Mom we were able to decipher this one....enjoy....
8 oz. Philadelphia Cream Cheese (soft)
1 Cup unsalted butter (soft)
3/4 Cup confectioners sugar -sifted
3 Cups Kings Arthur brand all purpose flour - sifted
1/2 Teaspoon baking soda
1/2 Teaspoon baking powder
1 Teaspoon vanilla extract
Combine cream cheese, butter and, sugar using an electric mixer or standing mixer, cream well. Add vanilla extract. Combine flour, baking soda, baking powder in separate bowl. Mix well. Add flour mixture slowly to creamed butter mixture.
Chill in refrigerator for 30 minutes.
FILLING:
1 Jar of Simon Fischer Prune Butter 18oz.
Zest of 1 lemon
1 tablespoon of confection sugar or sugar substitute
Combine all and, chill.
Roll out dough to 1/4" thick. Cut out 2"x2" squares. Drop about 1/2 teaspoon of filling in each square. Fold over dough and, pinch the corners to close the cookie.
Place cookies on a tray with parchment paper or, silpat about an inch apart.
Bake about 20 minutes in a 325 degree oven. When cookie's edges begin to brown, they are done.
When cooled dust with confectioners sugar.
This dough will make approximately 80 cookies.
Very important note - use only Philadelphia Cream Cheese !
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