Dutch Dainties Recipes

CREAM CHEESE DAINTIES

Steps:

• In a large mixing bowl, cream the butter and cream cheese. Gradually add flour to the creamed mixture. Divide dough into four portions; cover and refrigerate until easy to handle.
• On a lightly floured surface, roll one portion of dough at a time into a 10-in. x 7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares.
• Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly.
• Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool. Yield: 4 dozen.

CHOCO-NUT DAINTIES

Steps:

• Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add sugar. Add egg and vanilla, mixing well.
• Combine flour and salt; add to butter mixture, mixing until blended. Stir in 1 cup chocolate morsels.
• Shape dough into 1 1/2- x 1/2-inch logs. Place on ungreased cookie sheets.
• Bake at 350F for 12 to 15 minutes or until set. Remove to wire racks to cool.
• Combine remaining 1 cup chocolate morsels and remaining 1/4 cup butter in a small heavy saucepan; cook over low heat, stirring often, until chocolate melts. Dip ends of cookies into mixture, and roll in chopped walnuts. Place on wax paper until chocolate is firm. Store in an airtight container; freeze up to 6 months, if desired.
• From "Christmas with Southern Living 1994.".

CREAM CHEESE DAINTIES

Steps:

• Cream together margarine, cream cheese, sugar and almond extract till light.
• Mix together dry ingredients and add to margarine mixture.
• Chill 1-2 hours.
• Shape into balls.
• Roll in cereal and place on ungreased baking sheet.
• Top each with a cherry.
• Bake for 12-14 minutes at 350 degrees.
• Cool on racks.

CREAM CHEESE DAINTIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into four portions; cover and refrigerate until easy to handle. , On a lightly floured surface, roll one portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares., Place 1/4 teaspoon spreadable fruit or preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. , Place on ungreased baking sheets. Bake at 350° for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks to cool.