1/2 pound butter
1 cup sweet cream
1 egg
1 cup powdered sugar
4 cups pastry flour

Mix together the butter, sugar, egg and cream. Add the flour, a little at a time, beating all together until light. Roll the pastry thin and cut into rounds with a cookie cutter or cut into 3 inch squares. Fill the center with cheese filling. Bring 4 corners up to center and pinch. Place on lightly greased cookie sheet. Let stand 15 minutes to settle. Brush top with egg yolk, diluted with water. Bake in 375 oven until brown. When cool, sprinkle with powdered sugar.

Cheese Filling:
1 pound cream cheese
3/4 cup thick sour cream
1/4 cup butter
2 egg yolks
1/2 pound powdered sugar
1/4 pound raisins
1/4 cup chopped almonds

Mix all ingredients thoroughly and fill pastry. Makes about 70 cookies. Freeze well.

From Saint Mark’s Church cookbook.