Pumpkinspun’s Musings

Thanks to Judy for sharing a family favorite.. I had promised to post these after xmas.. well I guess it took a few months. Another addicting cookie, usually I just do this at Xmas .. as they’re not exactly calorie free.

8 oz pkg of cream cheese
2 sticks butter or margarine
2 cups flour
pinch of salt

Let the cheese and butter set until room temp in a large bowl.

Mix well. Add the salt and flour and mix well again.

Refrigerate for 1 hour. Roll very thin on a floured area. Cut into squares
about 2 inch square. Place about a teaspoon of filling in the center of
each square. Fold up opposite corners into a diamond shape.

Bake on ungreased sheets at 400 and watch them cause they bake fast and
should not get too brown. Remove from sheets and cool on racks.

Dust with confectioners sugar.

Cook either prunes or dried apricots with a little water and sugar. When
soft, let cool and chop them fine. Taking a can of crushed pineapple in
juice and heating it in a pan and add some sugar and use cornstarch to
thicken it until quite thick…also tastes good.

posted by sadia at 9:22 PM

One of my more recent and now favorite scone recipes… they’re great with strawberries, but last time I made them, I soaked 1/2 cup of dried cranberries and added them with a good tablespoon or so of orange marmalade. They’re very yummy and rich, and they don’t last past the day in our house!

2 cups flour
3 TB. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
4 TB. butter, cold, cut into 1/2 in. cubes
3/4 cup chopped fruit (strawberries, or make your own fruit mixtures)
3/4 cup plain yogurt

1. Preheat oven to 425 degrees.
2. Stir together dry ingredients. With a pastry cutter, cut in butter until mixture resembles coarse crumbs. Stir in fruit. Stir in enough yogurt to be able to form dough into a ball (up to 3/4 cup).
3. Turn dough onto floured surface and with floured hands, knead for a few minutes. Press dough into 9-inch round. Cut into 8-12 equal triangles. (I usually opt for 12)
4. Place scones into scone pan or on a cookie sheet. Bake until golden, about 15 minutes. Cool on rack. (But they’re GREAT hot!)