Cherry Danish Cookies
1 cup butter, softened
8 ounces cream cheese, room temperature
1 Tablespoon milk
1 Tablespoon sugar
1 egg yolk
1 1/2 cups flour
1/2 teaspoon baking powder
30 ounces (big can) cherry pie filling
1 1 /2 cups powdered sugar
2 Tablespoons milk
Beat butter, cream cheese, milk and sugar together. Then add egg yolk. Stir flour and baking powder into butter mixture to make a stiff dough. Works best if chilled overnight or for a few hours.
Pre-heat oven to 400 degrees. Roll out dough 1/4″ thick. Cut into circles with a 2 inch round cookie cutter. Place on ungreased cookie sheet 1″ apart. Make an indent in each cookie with your thumb and fill with 1 teaspoon of cherry pie filling.
Bake 10-12 minutes. Cool completely.
Mix powdered sugar and milk. If it’s too runny add more powdered sugar. If too thick, add a little milk. Mix til smooth. Put glaze in a sandwich baggie with the corner snipped off. Pipe the glaze onto the top of each cookie.
Makes 3 to 4 dozen cookies
Adapted from: Jamhands