My Mom, Sophie, always made these Little Cakes around Christmas and Easter in our home on Johnstone Street.
- Makes about 7-9 dozen Fruit Filled Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
All times are Approximates - Kathy wanted the times in to show that it does not take long to make them.
- 1 (16-ounce) cream cheese, softened
- 1 lb. (4 sticks) butter, softened
- 4 1/2 cups all-purpose flour
- 2 (14-ounce) cans fillings of choice (poppy seed, apricot, prune, raspberry, etc.)
- Confectioners' sugar
Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars, keeps the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. If not eating in a day or two, do not put confectioners' sugar on it, wrap or store in tight container. Freezing is acceptable also.