Dainty Lily Cookies

Made these for Christmas. I used good rasberry preserves. I chilled the dough before rolling as it was a little softer than I'm comfortable working with. These were just wonderful. Dissapeared fast. I'll be making them again. These are really like tiny empanadas. I'm tempted to try them filled with lightly sweetened yam and pineapple. Thanks for a great recipe. Dang they're good!

These are wonderful. I've been looking for a recipe that the north end bakeries use and this is it. I used lemon filling and rasberry. The rasberry runs a little so you need to use less. These are time consuming and little tougher to make but well worth it.

While these are not the fastest, easiest treat I've ever made, they are certainly worth the effort. Definitely chill the dough before using. I roll it out into a large rectangle, cut into squares, dot with raspberry jam, and then fold over the top corner to the bottom opposite corner of each square (making a triangle). I like to dust the counter with powdered sugar (instead of flour) before rolling out, and then sprinkle liberally with powdered sugar after they've cooled. With those changes, it's definitely a 5 star recipe. With the big CHRISTmas baking day we had, these were - by far -- the favorites!

Wow! and Thank You!! I made these using "recipe #135040" as the filling. My friend says they are better than, shhh...s.e.x. and didn't share any of that platter with anyone. I am not experienced at rolling out dough at all but it wasn't as tough as I thought. Some were prettier than others but all tasted great. Very pretty on a tray of goodies.

I have been making these cookies for close to 50 years. My Daughters have made them every Christmas in thier bakery for the past 8 years