Rolled and Sliced Cookies
Christmas Cookies

• 1/2 cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 1/2 cups sifted cake flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon whipping cream
• 1/2 teaspoon vanilla extract
• Pineapple or raspberry jelly
• 1/2 cup finely chopped pecans
• 2 egg whites, lightly beaten
• Finely chopped pistachio nuts

Cream butter and cream cheese in a large mixing bowl, beating well.

Combine flour, sugar, and salt in a small mixing bowl. Add to creamed mixture, stirring well. Stir in whipping cream and vanilla; mix well. Cover and refrigerate overnight.

Roll dough to 1/8 inch thickness on a lightly floured surface; cut with a 2 inch round cutter. Place 1/4 teaspoon jelly in center of each cookie; sprinkle with pecans. Fold opposite edges over filling and pinch together, forming a cornucopia. Brush open end of cornucopia with egg whites; sprinkle with pistachio nuts. Repeat procedure with remaining cookies, egg whites, and nuts. Place 2 inches apart on lightly greased cookies sheets. Bake at 325° for 15 minutes. Remove to wire racks to cool.

Yield: about 4 dozen.

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