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“ok, so i use preserves for these and not marmalade....but marmalade, to me, just sounds so much prettier...i usually make this with my pinwheel cookie cutter, which I had lost but thankfully chef#246018 told me where i could get a new one. They are also good with the linzer cookie cutter, and look so pretty. Also, if you have neither, just use a round cookie cutter and fold sides in to make a triangle. I will try to get a picture soon because I don't really know how to describe it. One last thing, when rolling out the dough, try to go 1/8 inch thick. If you go 1/4 inch thick, the usually unfold when they are baking.”
24-36 cookies

Ingredients Nutrition


  1. Cream together the cream cheese and butter until light and smooth, add lemon rind.
  2. Combine flour and sugar (I never sift it). Add half the flour mixture to the cream cheese mixture.
  3. Stir in remaining flour.
  4. Roll out dough onto a lightly floured board and roll to 1/8 inch thick. (I usually have to knead the doll a little more before rolling out).
  5. Cut dough with cookie cutter.
  6. Spoon about 1/2 teaspoons of preserves in center of each shape. If using pinwheel cutter, fold over the sides to make the pinwheel. If using circles, form to a triangle by folding in three edges and pinch edges gently.
  7. Bake at 375 degreed for about 12-14 minutes.
  8. Cool cookies on tray for a few minutes and move to rack to cool completely. May be stored in a tin. Last about a week (there will be no need to, these usually get devoured).

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