Lily Cookies#3

Cookbook USA 4 1/2 oz. cream cheese

1 c. butter or shortening

2 c. flour

Cream butter and cheese and add flour. Mix well. Roll out to 1/4 inch thickness. Cut with 22 inch round cutter. Roll into cornucopia by bringing 2 rounded edges together and overlapping. Press edges gently to shape like a lily. Fill open part with jelly or jam. Bake at 375 degrees about 15 minutes. Cook and drench with powdered sugar. Yields 6 dozen.