¼ lb. Hiland butter, softened
1/3 c. cream cheese, softened
1 c. Shawnee Mills All-Purpose flour
1 c. Garden Club peach or strawberry preserves
1 c. powdered sugar
2 tbsp. Braum's milk
In a large mixing bowl, cream together the butter and cream cheese. Add flour, and blend until smooth; shape dough into a disk and chill for 30 minutes in refrigerator.
Preheat oven to 350 degrees.
On a floured surface, roll out dough and cut into 3-inch circles. Place 1 scant teaspoon of preserves in center of cookie; fold over and seal edges. Bake on parchment paper-lined baking sheet for 20 minutes. While cookies are cooling, mix together the powdered sugar and milk; drizzle over the cooled cookies. Store in an airtight container.
From the 2007 MIO Recipe Roundup Contest