Cream Cheese Lilies Recipes
CREAM CHEESE LILIES
When I was 10 yrs old, my best friends' mom used to make these. They never made it to the cookie jar! Been my favorite for the last 47 years. They just melt in your mouth...literally!
Provided by sharon christman @classylilady
Categories Cookies
Number Of Ingredients 5
Steps:
- Cream the cheese and butter. Add flour. Mix thoroughly. Roll to 1/5" thick on board dusted with powdered sugar. Cut into 2" circles with cookie cutter. Fold bottom right edge of cookie toward center. Do the same with bottom left edge of cookie, overlapping the 2 edges. This will form a lily shape; round on top, pointed at the bottom, sort of like a fan. Bake 6-7 minutes @ 375* on an ungreased sheet. These will puff up significantly while baking. Do NOT let them brown on the bottom! Remove to a wire rack, let cool. Fill the fan end of the cookie with your flavor choice of jam and dust with powdered sugar. Then just let them melt in your mouth. They do not freeze well, but they'll be gone before you know it anyway! To store...non air tight container. do not fill with jam or dust with powdered sugar until you are ready to eat.
DAINTY LILY COOKIES
Make and share this Dainty Lily Cookies recipe from Food.com.
Provided by Donna M.
Categories Dessert
Time 1h
Yield 6 dozen cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 497.1, Fat 38.5, SaturatedFat 24.2, Cholesterol 104.7, Sodium 281.7, Carbohydrate 32.4, Fiber 1.1, Sugar 0.2, Protein 6.2
LILIES
This recipe comes from my dear friend Pat! I can remember her making these at Easter and still does to this day! They are easy, fun to make and pretty!
Provided by quotFoodThe Way To
Categories Dessert
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg;.
- Add rest of ingredients and beat well.
- Drop by teaspoon full on to lightly greased baking sheets.
- Bake for 5 minutes at 375 degrees until golden brown.
- As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick.
- When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone).
- Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.
Nutrition Facts : Calories 211.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 105.8, Sodium 96, Carbohydrate 41.4, Fiber 0.6, Sugar 25.3, Protein 5.3
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