Cookie:
1 cup butter, softened (no substitutes)
1 8 oz. package cream cheese, softened
2 cups unbleached flour
2 cans Solo pie filling or cream cheese filling (recipe below)
powdered sugar
In a large bowl, cream butter and cream cheese with mixer until well blended. Gradually add flour until dough forms. Wrap dough in plastic wrap and refrigerate for at least two hours.
When you are ready to make the cookies, remove dough from the refrigerator. Roll the dough out to 1/8 inch thickness. Cut dough into 2-inch circles and place on an ungreased cookie sheet. Place about 1/2 teaspoon filling in the center of the cookie. Bake at 375 degrees for 7-8 minutes. Cookies are done when they are slightly brown on the edges and the underside of the cookie looks dry. Cool cookies on a wire rack. While cookies are still warm, dust with powdered sugar. Dust again when cookies are cool or just before serving. Cookies can be stored in an airtight container, using wax paper between layers. Dust cookies with powdered sugar before covering with wax paper to make the fruit filling less sticky. When you are ready to serve them, remove the wax paper carefully!
Cream Cheese Filling:
1 8 oz. package cream cheese, softened
1/3 cup sugar
1 egg
1 tsp. vanilla
Combine all ingredients in bowl. Using a hand mixer, blend ingredients until the mixture is smooth. Place 1/2 teaspoon of filling in center of each cookie. Bake as above. Cookies are done when filling appears dry.
