Prep: 30 min Chill: at least 3 hr Bake: 28
min per batch Makes: 48 Total Cost: $5.01
1 package (8 ounces) cream cheese, softened
1 stick (1/2 cup) butter ¼ cup granulated sugar
2 cups all-purpose flour
2 large eggs
2 tablespoons butter, softened 11/2 cups packed light-brown
sugar 2 teaspoons vanilla extract
1 cup pecans, finely chopped
1/3 cup dried apricots, finely chopped
1. Pastry: Beat cream cheese and butter in a large
bowl until smooth. Gradually beat in sugar and flour until blended.
Divide dough in quarters. With hands, roll each portion on a lightly
floured surface into a 6-inch log. Wrap individually and refrigerate
until firm, at least 3 hours.
2. Heat oven to 375'F. Have ungreased miniature
muffin pan(s) ready. (Mini muffin cups measure 1 3/4 inches across top.)
3. 3.Filling: In a medium bowl, beat eggs, butter, sugar and vanilla until
blended. Stir in pecans and apricots.
4. Cut one log in 12 equal slices (keep the rest
refrigerated. With floured hands, flatten each piece into a 3-inch round
and fit into muffin cup (dough will extend above cup). Spoon filling
into cups to within '/4 inch from top.
5. Bake 25 to 28 minutes until crust is browned.
Let cool in pan on wire rack 10 minutes. Carefully remove cups, loosening
them with tip of a knife if needed. Place on wire rack to cool completely.
Repeat with remaining dough and filling.
Prep: 30 min Bake: 10 min per batch
Makes: 42 Total
1 stick (1/2 cup) unsalted
1 stick (/2 cup) unsalted margarine (not
1/2 cup each granulated sugar and confectioners' sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-= flour
1/2 teaspoon each baking soda, cream of tartar
1 cup red and green sprinkles (jimmies)
1. Heat oven to 375-F
2. Beat butter, margarine and both sugars in a
large bowl with electric mixer until fluffy. Beat in egg and vanilla
until blended. With mixer on low speed, beat in remaining ingredients
just until blended.
3. Roll tablespoons of dough into 1-inch
balls. Place 2 inches apart on ungreased cookie sheet. Dip bottom
of a glass into water, then into sprinkles. Press glass on balls
until flattened to 2-inch rounds.
4. Bake 10 minutes or until cookies are
golden. Remove to a wire rack to cool.