Filled Lemon Creams
Prep
20m
Cook
10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 1/4 cup butter or margarine, softened |
| 1 8 ounce package cream cheese |
| 1 large egg |
| 1/4 teaspoon vanilla |
| 1 15.25 ounce package Lemon cake mix |
Raisin Filling:
| 1/2 cup raisins |
| 1/4 cup apricot preserves |
| 2 Tablespoons water |
Filled Lemon Creams Directions
- Beat butter and cheese in small mixer bowl until light and fluffy. Beat in egg, vanilla and half of the cake mix (dry) until smooth. Stir in remaining cake mix dough will be stiff. Cover; chill 1/2 hour. Prepare raisin filling. Cool.
- He oven to 375°. Roll about ¼ the dough at the time 1/8 inch thick on a lightly floured cloth covered board. Cut with 1½ inch square cutter. Place half of the squares on ungreased baking sheet; spoon 1/2 teaspoon filling on each. Cut 1/2 inch "X" in center of a remaining squares; place on filling and pressed together. Bake 10 minutes or until very light brown around edges. About four dozen cookies.
- Raisin filling: Simmer 1/2 cup of raisins, 1/4 cup Aber cup preserves and 2 tablespoons of water for 5 minutes
Notes
