| 1 | Preparation time: 2 ?hours chilling time: overnight cooking time: 12 to 15 minutes |
| 2 | Beat butter and cream cheese in large bowl of electric mixer until light. |
| 3 | Beat in flour and cream until well mixed. |
| 4 | Divide dough into 4 portions. |
| 5 | Wrap each in plastic wrap and refrigerate overnight. |
| 6 | Heat oven to 350 degrees. |
| 7 | Have ungreased baking sheets ready. |
| 8 | Sprinkle the work surface and the rolling pin generously with confectioners" sugar. |
| 9 | Roll out 1 dough portion at a time to about ?inch thickness. |
| 10 | Use a small (2-inch diameter) round cutter or glass to cut out cookies. |
| 11 | Transfer to ungreased baking sheets, leaving 1 or 2 inches between each cookie. |
| 12 | Make a small depression in the center of the cookies with your fingertip. |
| 13 | Fill scantily with jam, jelly, preserves, cheese or nut filling. |
| 14 | (if you use too much filling it will run out onto the baking sheet). |
| 15 | Bake until bottoms are lightly browned, 12 to 15 minutes. |
| 16 | Cool on wire racks. |
| 17 | Sprinkle generously with confectioners" sugar while still warm. |
| 18 | cream cheese filling: beat together 1 package (8 ounces) softened cream cheese, 1 egg yolk, ?cup confectioners" sugar and 1 teaspoon pure vanilla extract until well mixed. |
| 19 | nut filling: cook 1 cup coarsely ground walnuts in 2 tablespoons butter with 1/3 cup granulated sugar and 1 teaspoon pure vanilla extract until nuts turn golden. |
| 20 | Cool. |
| 21 | third-place winner shere case of hickory hills, illinois fills her cookies with a variety of jams, a cheese filling and a nut filling for an attractive assortment. |
| 22 | The recipe may be halved |
