STRAWBERRY DANISH



2C. margarine                       2 pkgs. (3oz each) Cream Cheese

3C. Flour                           6 Tablespoons Light Cream

Strawberry Jam                      10x Sugar (Powdered)



Beat margarine and cream chesse in large bowl with electric mixer at 

high speed until blended.  Turn mixer to low speed and add flour and 

cream slowly until well blended.  Wrap dough in plastic wrap and chill

overnight.  Roll out dough, one third at a time, on lightly floured board

to 1/4" thick.  Cut with a 2" cutter.  Place 1" apart on ungreased cookie

sheets.   Make an indentation in center of each cookie; fill with jam.



Bake at 375 for 15 mins., or until cookies are lightly brown.  

Transfer to wire racks and cool completely.  Store in tins between layers

of waxed paper.  Sprinkle with powdered sugar before serving.    



Makes 2 doz.