Lily Cookies Recipes

Steps:

• Cream cream cheese and butter or margarine; add the flour.
• Cut with a 2-inch cookie cutter. Roll into a cornucopia by bringing 2 rounded sides together, letting them overlap; press them gently; shape like a lily. Fill open part with favorite jam, jelly or preserves.
• Bake at 375°F about 15 minutes. Drench with powdered sugar (if desired).

Steps:

• Cream butter and cream cheese.
• Mix in flour until well blended. Chill dough before rolling.
• Roll out dough to 1/8" thickness on lightly floured surface.
• Cut into 2-inch rounds.
• Spoon a small amount of preserves onto center of circle and fold two sides of circle towards middle, overlapping edges in center (bottom should form a point and top should be open to reveal filling).
• Place on baking sheet and bake at 375° F for about 15 minutes, but do not overbake.
• Cool cookies and drench entire cookie in powdered sugar.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 3 large cookie sheets (I just use parchment paper).
• Beat egg whites until they form stiff peaks.
• Set aside.
• Clean mixer and beaters.
• Beat egg yolks until light yellow.
• Add sugar to the yolks and beat long and hard.
• Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
• Be gentle.
• Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
• Bake 10 to 12 minutes or until slightly browned on edges and bottom.
• Working quickly, roll each cookie into a cone.
• Cool completely.
• Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
• Refrigerate for at least 6 to 8 hours before serving.
• The unfilled cookie shells can be frozen and filled at a later date.
• My Note Below:
• A piping bag can be made by putting the whipped cream in a plastic storage bag. In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.