2jarcake and pastry fillingapricot, raspberry, nut, etc.}
1packagePowdered Sugar {for rolling out dough}
Granulated Sugar{for rolling out dough}
1Egg White {to help keep cookies closed}
Instructions
Preheat oven to 325 degrees.
Mix together cream cheese, crisco, and butter. Slowly add flour and knead together with your hands to form a dough ball. Make sure the dough ball is not sticky. Wrap the dough ball with plastic wrap and chill for one hour in the refrigerator.
Sprinkle a mixture of equal parts of powdered sugar and granulated sugar on a table or silicone pastry mat. Roll out the dough into a square or rectangle shape.
Cut the dough with a pizza cutter into 2 inch squares and drop 1/2 teaspoon of pastry filling into the center.
Fold the corners of the squares of the cookies. If the corners will not stay together, brush on a small amount of egg white to keep them closed.
Place cookies on a cookie sheet lined with parchment paper.
Bake in convection oven for 20 minutes or conventional oven for 25 minutes, being careful they do not burn.
Allow to cool. Cookies can be stored for up to two weeks in an air tight container. They also freeze well.
Optional: Dust with powdered sugar for serving.
Notes
If you do not have Crisco or other vegetable shortening, butter or margarine may be substituted. After many years of testing, we have found Crisco gives the cookies the best texture and just the right amount of flakiness. For a chewier cookie, substitute the Crisco with butter. You may also use butter flavored Crisco.