Recipe: Angel Pillows

This is a recipe from an article by CBS News on one of the winning recipes of a competition. It is veddy simple and VEDDY VEDDY GOOD... and maybe, just slightly artery clogging. Aren't they all? What you get is a golden, flaky dough encompassing a jewel-like center. Even the name is cute. The recipe is by Lisa Kantor of Littleton, Colorado.

Ms. Kantor, THANK YOU!!! This is one of my favorites!


Photo by CBS/The Early Show

Ingredients:
1/2 cup butter
3 ounces cream cheese
1 cup flour
**You will also need small jars of raspberry and apricot jam
**1/4 cup granulated sugar, mixed with 3/4 tsp of cinnamon, to roll the cookies into, after they are baked.

Instructions:
Cream butter and cream cheese, blend in flour. Shape into a ball, and place covered in fridge for an hour. (I'd say a bit more than this because the dough can be a little hard to work with if you're an amateur like me... or perhaps my fridge isn't cold enough...?)

Roll thin, (to about an 1/8th inch thickness), in long strips. Cut edges with ravioli cutter.

About every 1 1/2 inches, place a heaping 1/4 tsp of raspberry or apricot jam. Roll a second strip of equal size, moisten edges of first strip and in between each drop of jam, and lay second strip on top.

Press edges and between jams firmly together. Cut "pillows" with ravioli cutter.

Place on cookie sheet, bake at 375 for 10-12 minutes until golden. Take slightly cooled cookies, and roll each in a mixture of cinnamon and sugar. Place on tray, in tin, or hide for yourself. They freeze very well. Recipe also doubles well.

Makes approximately 2 dozen cookies.