Cream Cheese Frills - Kraft Recipes Top
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Cream Cheese Frills

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  • Combine first six ingredients together. Wrap in plastic wrap and refrigerate for a few hours until cold.
  • Work with sections of dough from the refrigerator. Dough is easiest to work with when cold. (This can be done several days in advance.)
  • Roll out portions of dough thinly (but not transparent) on a floured surface (about 1/8 inch). Cut with circular cutter about 2-1/2 inches in diameter (a glass works well) and place a scant 1/2 teaspoon of preserves in center of each circle. Pinch up opposite sides to make basket-shaped cookie. (Place remaining scraps back into refrigerator to cool or mix in with a cold portion.)
  • Be careful not to burn. Preserves can run out of cookie so do not overload. Place very closely together on baking sheet. I like to use a stone or air bake sheet pan to avoid the bottoms getting burned.
  • Bake in a 425°F oven 10 - 12 minutes or until light golden brown. Remove from baking sheet and cool. Dust lightly with powdered sugar when cool. Enjoy!

Special Equipment Needed


I prefer to use margarine because it makes the dough softer and easier to use when cold. When using butter the cold dough is so hard, that it can be difficult to roll out. This is such a tasty cookie and an old family recipe from over 45 years ago. Probably taken from the paper back then.

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