(Created page with "1 (3 oz.) pkg Philadelphia cream cheese 1/2 c. butter 1/2 c. sugar 1 c. flour Mix all together. Form into rolls and wrap in waxed paper. Refrigerate until very firm. Slic...") |
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1 (3 oz.) pkg Philadelphia cream cheese | 1 (3 oz.) pkg Philadelphia cream cheese | ||
1/2 c. butter | 1/2 c. butter | ||
1/2 c. sugar | 1/2 c. sugar | ||
1 c. flour | 1 c. flour | ||
Mix all together. Form into rolls and wrap in waxed paper. Refrigerate until very firm. Slice thinly and put on cookie sheet that has been lined with foil and the foil greased with butter. Sprinkle with cinnamon and sugar mixture. (See recipe in Snickerdoodles recipe.) Bake in moderate oven 350 deg. until golden brown. Keep frozen until served. | Mix all together. Form into rolls and wrap in waxed paper. Refrigerate until very firm. Slice thinly and put on cookie sheet that has been lined with foil and the foil greased with butter. Sprinkle with cinnamon and sugar mixture. (See recipe in Snickerdoodles recipe.) Bake in moderate oven 350 deg. until golden brown. Keep frozen until served. | ||
Mrs. Virginia Scott, 1977 | - Mrs. Virginia Scott, 1977 | ||
Revision as of 16:44, 20 December 2021
<poem> 1 (3 oz.) pkg Philadelphia cream cheese 1/2 c. butter 1/2 c. sugar 1 c. flour
Mix all together. Form into rolls and wrap in waxed paper. Refrigerate until very firm. Slice thinly and put on cookie sheet that has been lined with foil and the foil greased with butter. Sprinkle with cinnamon and sugar mixture. (See recipe in Snickerdoodles recipe.) Bake in moderate oven 350 deg. until golden brown. Keep frozen until served.
- Mrs. Virginia Scott, 1977