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Cheese Diamonds Recipe

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This recipe for Cheese Diamonds, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claire Conrad Pearl


Quick Buttermilk Sweet Dough:

2 pkg. active dry yeast
1/2 c. warm water
1/2 c. butter, softened
5 1/2 - 6 c. flour
2 tsp. baking powder
2 tsp. salt
1 1/4 c. buttermilk
2 eggs
1/2 c. sugar

Cheese Diamonds:

1 pkg. (8 oz.) cream cheese, softened
1/2 tsp. lemon zest
1 T. lemon juice
1/2 recipe quick buttermilk sweet dough
1/4 c. sugar
3 T. flour
1 egg yolk

In large mixer bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 c. of the flour, butter, sugar, baking powder and salt. Blend 1/2 min. on low speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. Dough should remain soft and slightly sticky. Turn dough onto well-floured board; knead 5 min. Shape dough immediately (no need to let rise) into desired shapes. Roll, cut, and fill if making cheese diamonds. Cover; let rise in warm place until double, about 1 hr. Dough is ready if impression remains when touched. Heat oven to 375. Bake as directed.

Cheese Diamonds:
Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon zest and juice. Roll dough into 15" square. Cut into 25 three inch squares. Place on greased baking sheets. Place 1 T. cheese mixture in center of each square. Bring 2 diagonally opposite corners to center of square, overlapping slightly; pinch to seal. Let rise to double. Bake 12-15 min.




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