Basic Cream-Cheese Cookies-Part 1

---------- Recipe via Meal-Master (tm) v8.05

Title: Basic Cream-Cheese Cookies-Part 1
Categories: Cookies
Yield: 16 servings

3/4 c Butter or margarine; soften
3 oz Cream cheese; softened
3/4 c Granulated sugar
1 tb Lemon peel; grated
2 c All-purpose flour
1/4 ts Salt

In a large bowl with electric mixer at medium speed, beat butter, cream
cheese, sugar and lemon peel until light and fluffy; with mixer at low
speed, beat in flour and salt to blend well. Flatten dough to disk shape;
refrigerate wrapped in plastic, 30 minutes. Work with 1/4 dough at a time;
keep remainder refrigerated. Heat oven to 350`F. Roll dough out to 1/8 or
1/4-inch thickness on lightly floured surface and cut into desired shapes;
or, mold into shapes. Place on ungreased cookie sheets, spacing about 1
inch apart; bake 10 to 15 minutes, depending on thickness of dough, until
light browned. Cool completely on wire racks. Store in airtight container.
Makes 2 to 6 dozen cookies, depending on size.

Follow basic recipe above, with the variations below:
1. WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a
time into 8-inch circle; cut each into 8 wedges. Stir 1 tsp. grated lemon
peel into 1/4 cup apricot jam; spread over wedges. Chop 1/4 cup walnuts;
sprinkle over wedges. Roll up from long side; curve ends in crescent shape.
Bake 12 to 14 minutes. When cool, sprinkle with confectioners' sugar.
Makes 32.

-----