CREAM CHEESE COOKIES
1 egg yolk
1 c. margarine
1 c. sugar
3 oz. cream cheese
½ tsp. vanilla
2½ c. flour
Raspberry preserves (not jelly)
Cream margarine with cream cheese and sugar; add egg yolk, vanilla and flour. Chill in refrigerator at least 2 hours or overnight. Roll in small balls (a little smaller than a walnut); flatten with thumb or finger. Place about ½ tsp. raspberry preserves in each indent. Bake approximately 12-15 minutes at 325 degrees.
 
BLACK OLIVE SPREAD
8 oz. cream cheese, softened
½ c. mayonnaise
½ c. chopped pecans
1 c. black olives, chopped well
2 Tbs. olive juice
Dash of pepper
Mix all ingredients together; cover and refrigerate 24 hours. Spread may be runny at first but sets up in refrigerator.
TOMATO CAPRESE SKEWERS
Small chunk(s) of mozzarella cheese
1 folded leaf(s) of fresh basil
1 cocktail tomato (s)
Place items on skewers. Drizzle with balsamic glaze or plain balsamic vinegar if you don’t have glaze.
 
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