*** Combine all ingredients except flour in a large bowl. Stir by hand until well blended. Lightly spoon flour into measuring cup and level off. Add to cream cheese mixture, stirring by hand until dough forms a ball. Knead in bowl or on floured surface 1 to 2 minutes, adding additional flour until smooth, pliable, and not sticky. (Dough is easier to shape the more it is handled). Shape on ungreased cookie sheets following suggested ideas. Bake at 350F until edges are light brown: thin shapes 10-15 minutes----thick shapes 15-20 minutes. Cool 5 minutes and remove from cookie sheets. Store cooled cookies and unfilled tarts loosely covered. Refrigerate leftover dough up to 2 weeks.
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Cajun Country -- New Iberia, Louisiana