Recipe: Lemon-Strawberry Triangles (slice and bake cookies)

LEMON-STRAWBERRY TRIANGLES

FOR THE COOKIES:
1/2 cup butter (no substitutes), room temperature
1 (3 oz) pkg cream cheese, softened
1 cup sugar
1/2 tsp baking powder
1 egg
1 tsp vanilla
2 2/3 cups flour
2 tsp finely shredded lemon peel
FOR THE FILLING:
3/4 cup canned strawberry pie filling
1/2 cup finely ground hazelnuts (filberts)

TO PREPARE THE COOKIE DOUGH:
Beat butter and cream cheese in a large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat till combined, scraping sides of bowl occasionally. Beat in egg and vanilla till combined. Beat in as much flour as you can. Stir in lemon peel and remaining flour. Divide dough in half. Chill for 1 hour or till easy to handle.

TO PREPARE THE COOKIES:
For the filling, combine pie filling and nuts in a small bowl. Set aside.

Roll each half of dough between sheets of waxed paper into a 12x8-inch rectangle. Remove top sheet of waxed paper.

Spread half the filling over dough to within 1/4-inch of edges. Roll up, jelly-roll style, starting from one of the short sides, removing bottom sheet of waxed paper as you roll. Pinch to seal. Shape roll into a triangular log. Wrap in clear plastic wrap. Chill about 4 hours or till firm.

TO BAKE THE COOKIES:
Preheat oven to 375 degrees F. Grease a cookie sheet.

Remove one roll from the refrigerator. Unwrap and reshape slightly, if necessary. Carefully cut into 1/4 inch thick slices. Place slices 2-inches apart on prepared cookie sheet.

Bake in a 375 oven for 8 to 10 minutes or till edges are firm. Cool on cookie sheet for 1 minute. Transfer to wire racks; cool completely. Repeat with remaining roll of dough.

Makes about 48
Source: Better Homes and Gardens