Halfmoon Jelly Cookies

Cheryl Knop

Halfmoon Jelly Cookies

1 lb. cream cheese (softened)
1 lb. margarine (softened)
1 lb. flour
Strawberry or raspberry preserves
Egg white (set aside to use to help seal cookies)

Preheat oven to 350. Mix all ingredients to form a pliable dough. Roll dough out to about 1/4 inch think. Using a small biscuit cutter, cut circles out of dough. Drop a small amount of preserves in the center of each circle. Fold each circle in half, brushing the edge of the circles with egg white to help seal the cookies.

Place cookies on cookie sheets lines with parchment paper. Bake at 350 degrees for 20-25 minutes, or until golden brown. Cookies may ooze and open up.