A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cream Cheese Cookies With Apricot Filling
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- #65497
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 1/2 cups flour
1 cup butter (softened)
1 package (8 ounce size) cream cheese (softened)
2 cans apricot filling
directions
Cream together butter and cream cheese. Stir in the flour. Roll out mix on a floured surface into a medium square, then cut into pieces. Fill each with approximately 1/2 teaspoon of filling. Wrap around and seal with fingers.
Preheat oven to 350 degrees F then bake on a lightly greased cookie sheet for 18-20 minutes. Cool and enjoy.
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nutrition data
182 calories, 11 grams fat, 19 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
December 23, 2013
I grew up with these cookies too, except the fillings were either dried apricots, boiled down into a thick filling or ground pecans mixed with a bit of sugar and few drops of cream to moisten the filling. Then the cooled cookies were dusted with powedered sugar.
November 26, 2011
I grew up easting these. The best cookies for the holidays.