The Bay Area Country Dance Society Website

"Canasta"

From “Cookies! A Cookie Lover’s Collection” by The Kitchens of Cy
DeCosse Inc.

2 c. butter
16 oz. cream cheese, softened
1 c. sugar
2 tsp. vanilla
6 c. flour
3 Tbsp. Poppy seeds
1 ½ c. raspberry jam

Heat oven to 375 degrees F.  In a large mixing bowl, combine butter,
cream cheese, sugar, and vanilla.  Beat at medium speed on an electric
mixer until light and fluffy.  Add flour and poppy seeds.  Beat at low
speed until soft dough forms.  Work with 1/6-th to 1/8-th of dough at a
time.  On a lightly floured board, roll dough to 1/8-th to ¼-th inch
thickness.  Using a 2 ½ inch round cookie cutter, cut circles.  Place
circles 1 inch apart on an ungreased cookie sheet.

Spoon about ¼ tsp. of raspberry jam onto center of each circle.  Fold
one half of circle over the other half.  Press edges with a fork dipped
in flour to seal.  If you have difficulty sealing, moisten half the
edge with water before folding.  Repeat with remaining portions of the
dough.

Bake for 7-9 minutes or until edges are light golden brown.  Cool
completely.

Glaze:

2 c. powdered sugar
¼ - 1/3 c. milk
1 tsp. almond extract

In a small mixing bowl, combine glaze ingredients.  Stir until smooth.
It should be thin enough to drizzle but not so thin it remains sticky.
Drizzle glaze over cookies in a set of stripes.  Don’t try to cover
entire cookie, you just want a nice pattern of glaze.  Let dry
completely before storing.

Makes about 140 cookies.  These should not be stored too long, but can
be made a couple day ahead.