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Cream Cheese Bells

Cream Cheese Bells

"Since I was raised on a dairy farm, the ingredients in this recipe suit me fine! These delicious cookies freeze well, although most of them get gobbled up before I have a chance to get them in the freezer."
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40 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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  1. In a mixing bowl, cream butter and cream cheese. Beat in egg yolks. Gradually add the flour. Cover and refrigerate overnight. Remove from refrigerator about 1 hour before rolling.
  2. For filling, combine the nuts, sugar, butter and egg white; set aside. Divide dough into fourths. On a floured surface, roll out each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Place 1 teaspoon filling in center of each circle. Shape into a cone by folding edges of dough to meet over filling. Moisten edges with water and pinch edges together.
  3. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool on wire racks. Sprinkle cooled cookies with confectioners' sugar.

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Read all reviews 2
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Used this to make my grandmothers cookies. I rolled out dough, cut into squares and filled with either dates, walnuts ot chocolate chip (my favorite). Rolled and pinched closed then baked as ind...

uugghh. Made these for Christmas. Was very excited...until I baked them. They popped open even after I double checked them to make sure they were sealed tightly. What a mess. A lot of w...

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