Cookie
Administrator
1/4 cup butter or margarine, softened
1 pkg. (8 oz) cream cheese, softened
1 egg
1/4 tsp. vanilla
1 pkg. Betty Crocker lemon cake mix
Raisin Filling
In small mixer bowl, beat butter and cream cheese until light and fluffy. Beat in egg, vanilla and half the cake mix (dry) until smooth. Stir in remaining cake mix. (Dough will be stiff.) Cover; chill 1/2 hour. Prepare Raisin Filling. Cool.
Heat oven to 375F. Roll about 1/4 of dough at a time 1/8" thick on lightly floured cloth-covered board. Cut with 1 1/2" square cutter.
Place half of the squares on ungreased baking sheet; spoon 1/2 tsp. filing on each. Cut 1/2" "X" in center of remaining squares; place on filling and press together. Bake 10 minutes or until very light brown around edges.
About 4 dozen cookies
1 pkg. (8 oz) cream cheese, softened
1 egg
1/4 tsp. vanilla
1 pkg. Betty Crocker lemon cake mix
Raisin Filling
In small mixer bowl, beat butter and cream cheese until light and fluffy. Beat in egg, vanilla and half the cake mix (dry) until smooth. Stir in remaining cake mix. (Dough will be stiff.) Cover; chill 1/2 hour. Prepare Raisin Filling. Cool.
Heat oven to 375F. Roll about 1/4 of dough at a time 1/8" thick on lightly floured cloth-covered board. Cut with 1 1/2" square cutter.
Place half of the squares on ungreased baking sheet; spoon 1/2 tsp. filing on each. Cut 1/2" "X" in center of remaining squares; place on filling and press together. Bake 10 minutes or until very light brown around edges.
About 4 dozen cookies
