In looking for a recipe that I’ve created, my search led me a “verra” old recipe box that I started when I was 18 years old. Now, some of you already know how old I am, so this box is ancient. 😉 The box is stuffed with recipes I’ve collected and received for almost 40 years. I no longer have the lid, but it’s a treasured item filled with memories.
I’m craving something sweet–yes, the holidays were only a month away, but I was good and didn’t indulge too much.
It’s been eons since I’ve made these treats. In fact, I’m talking 30 years ago. I know I’ll be baking cookies this weekend.
Do you have a recipe box? Do share!
1 cup butter, softened
1-8oz. package cream cheese, softened
2 cups sifted all-purpose flour
½ tsp baking powder
2 cups, pecans, chopped fine (or any other kind of nut you favor)
1-12oz. jar apricot or peach jam
2 teaspoons sugar
1/3 cup powdered sugar
Cream butter and cream cheese together. Sift flour and baking powder together. Add to creamed mixture. Chill 2-3 hours.
Preheat oven to 350 degrees. Mix nuts, jam, and sugar. Divide dough into four equal parts. Work with one quarter at a time. Keep remaining dough refrigerated.
Roll dough very thin on lightly floured board. Cut into 2-inch squares (or use a 2-inch round cookie cutter). Place on cookie sheet and fill with 1 teaspoon of nut mixture. Top with a 2-inch square and seal edges with a fork. Bake 15-20 minutes. Remove, cool, and sprinkle with powdered sugar.