Ingredients
2
cups flour and flour for the board
fruit preserves (not jelly, which will ooze out)
1
/2 cup golden raisins, if desired
1
/2 cup chopped walnuts or pecans, if desired
Directions
1.
In a large bowl, cream together the cream cheese, butter, and margarine. Add 2 egg yolks and 1 /3 cup sour cream.
2.
Sift together flour, salt and baking powder. Gradually add flour mixture to the cream cheese and butter mixture until dough forms. Mix thoroughly. Leave at least 3 hours, or overnight in covered bowl in the refrigerator.
3.
Preheat oven to 330°.
4.
Take the egg whites out of fridge and set aside. On a floured board, roll out the dough about 1 /4- inch thick and cut into approximately 2-inch squares.
5.
Use best quality preserves. Put about 1 /2 teaspoon of preserves (and a few nuts and raisins if desired) in the middle of each square. Bring the two ends of the diagonal together, and press.
6.
Beat the 2 egg whites with 1 /2 teaspoon of warm water, brush on cookies, and sprinkle with cinnamon and sugar. Place on greased baking sheet. Bake at 330° until golden brown, about 25 minutes.
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