I got the recipe for these cookies from the mom of a guy I dated in my Senior year in high school. It took some talking for her to give it up, but she did. She didn't call them "Angel Cookies". That's a name I came up for them because they are so light and sinfully delicious, that Angels have to of made them originally. :-)
This is an excellent cookie to make for bake sales, school parties, office parties, church fundraisers, or anywhere you need a lot of product, but on a budget. This recipe only has 4 ingredients but makes mounds of cookies.
Angel Cookies
1 pound cream cheese
1 pound butter (not margarine)
5 cups flour
Jam filling of choice (I love apricot!!) Note: Actually you want to use preserves!
Bring cream cheese and butter to room temperature. Blend together with fork or pastry cutter until one color. Blend in flour, one cup at a time. Wrap in plastic and refrigerate overnight.
When ready to bake, cut off a manageable piece and keep the rest in the refrigerator. Put some flour on your cutting board and on the rolling pin and roll dough to a thin sheet, about 1/16 inch thick. If the dough is too thick, your cookie will not turn out right. Using a 4" cutter dipped in flour, cut out circles and fill each circle with a little dab of jam (preserves). (You will want to use jam (preserves) because jelly will just bake right out of the cookie.) Pinch up two sides of the circle, using a dab of water to ensure a secure seal. It is important to wet the seal, otherwise, during baking, the cookie will open. Your cookie will look like a bowtie.
Bake on 350 F until golden brown. This will only take about 8-10 minutes, depending on your oven. After they come out of the oven and cool, sprinkle with a little confectioner's sugar.
YUMMY!!!! I plan on baking these this weekend and will insert a picture here when I do. Note: Made the cookies, but they didn't last long enough for me to get a picture. :-)
