Dainty Lily Cookies Recipes

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.

Steps:

• Cream butter and cream cheese until fluffy.
• Beat in vanilla extract.
• Combine flour and salt; add in fourths to butter mixture, blending well after each addition.
• Chill dough until easy to handle.
• Roll dough to 3/8 thickness on a floured surface.
• Cut out 2-inch circles or other shapes.
• Place on ungreased baking sheets.
• Make a"thumb print" about 1/4 inch deep in each cookie.
• Fill with jam.
• Bake at 350 F 10 to 15 minutes, or until delicately browned on edges.

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.