Cream Cheese Turnovers

A baking spree yesterday resulted in Peanut Butter Cookies and Cream Cheese Turnovers filled with strawberry and blackberry preserves.  Both recipes were found in “Favorite Recipes of Alabama Vocational Home Economics Teachers Third Edition”. 

2 sticks butter, softened

6 oz. cream cheese, softened

2 c all-purpose flour, sifted

1/2 t vanilla

any flavor preserves

Cream the butter and cream cheese until mixed well.  Add the flour and vanilla; mix well.  Chill the dough for about 2 hours.  Working with small amounts of dough at a time, roll out on a floured surface to about the thickness of a pie crust.  Using a large biscuit cutter, cut circles of dough and spread with 1/2 t. of preserves.  Fold the dough over, seal the edges and prick with a fork.  Bake on cookie sheets at 350 degrees until golden brown.  Dust with confectioners sugar.

Instead of dusting with confectioners sugar, I chose to mix a small amount of milk with the confectioners sugar to make a glaze for the top of the turnovers.

They are wonderful little bites of deliciousness!

Thanks for coming by today!  I’m joining up with Design by Gollum for another Foodie Friday and Lisa for Sweets for a Saturday.

DG