Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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DOUGH: |
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1 |
cup | butter | |
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3 |
oz | cream cheese | |
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1 |
cup | flour | sifted |
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FILLING: |
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2 |
quarts | jujubes | |
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4 |
cups | sugar | |
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1 |
tsp | ginger | |
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2 |
tsp | cinnamon | |
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8 |
oz | cream cheese | |
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Recipe Instructions:
- Blend butter, cream cheese, flour and refrigerate 1 hour.
- Put fruit in pot with slightly less water than will cover fruit. Boil.
- Press fruit through colander and return to pot of fruit water.
- Add sugar. Simmer and reduce in volume by half.
- Add ginger and cinnamon.
- Cool to lukewarm.
- Add 8 oz. cream cheese.
- Shape dough into 24 small balls.
- Press into mini cupcake pans and fill with filing.
- Bake at 350⁰F. for 25 minutes.