Cream Cheese Lilies Recipes

Steps:

• 1. Combine sugar, butter, cream cheese and vanilla. Beat at medium speed for about 1 minute, scraping sides of bowl often, until well mixed.
• 2. Reduce to low speed and add flour and salt. Make sure it is blended well, and then divide dough into four equal sections. Wrap each section individually with plastic wrap and refrigerate at least 2 hours, until firm.
• 3. Heat oven to 375* On lightly floured surface, roll out dough one section at a time, keeping other sections refrigerated, to 1/8" thickness. Cut out with 2-inch round cookie cutter. Place 1 inch apart on cookie sheets. Spoon 1/4 teaspoon of jam onto center of unbaked circle. With thin spatula, fold cookie over to form bell or lily shape and gently press narrow end to seal. The jam will show at the top and the cookie will be cone-shaped. Repeat with remaining dough and jam.
• 4. Bake for 7-11 minutes or until edges are very lightly browned. Cool completely and sprinkle with powdered sugar.
• 5. This recipe is delicious with peach or apricot jam too, although not very Christmasy! Enjoy.

Steps:

• Cream the cheese and butter. Add flour. Mix thoroughly. Roll to 1/5" thick on board dusted with powdered sugar. Cut into 2" circles with cookie cutter. Fold bottom right edge of cookie toward center. Do the same with bottom left edge of cookie, overlapping the 2 edges. This will form a lily shape; round on top, pointed at the bottom, sort of like a fan. Bake 6-7 minutes @ 375* on an ungreased sheet. These will puff up significantly while baking. Do NOT let them brown on the bottom! Remove to a wire rack, let cool. Fill the fan end of the cookie with your flavor choice of jam and dust with powdered sugar. Then just let them melt in your mouth. They do not freeze well, but they'll be gone before you know it anyway! To store...non air tight container. do not fill with jam or dust with powdered sugar until you are ready to eat.

Steps:

• Beat egg;.
• Add rest of ingredients and beat well.
• Drop by teaspoon full on to lightly greased baking sheets.
• Bake for 5 minutes at 375 degrees until golden brown.
• As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick.
• When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone).
• Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.

Steps:

• Cream butter and cream cheese.
• Mix in flour until well blended. Chill dough before rolling.
• Roll out dough to 1/8" thickness on lightly floured surface.
• Cut into 2-inch rounds.
• Spoon a small amount of preserves onto center of circle and fold two sides of circle towards middle, overlapping edges in center (bottom should form a point and top should be open to reveal filling).
• Place on baking sheet and bake at 375° F for about 15 minutes, but do not overbake.
• Cool cookies and drench entire cookie in powdered sugar.