glass to cut out cookies. Transfer to ungreased baking sheets, leaving 1 or 5 cm between each cookie. Make a small depression in the center of the cookies with your fingertip. Fill scantily with jam, jelly, preserves, cheese or nut filling. (If you use too much filling it will run out onto the baking sheet.) 4. Bake until bottoms are lightly browned, dozen to 15 minutes. Cool on wire racks. Sprinkle generously with confectioners' sugar while still warm. Cream cheese filling: Beat together 1 package (8 ounces) softened cream cheese, 1 egg yolk, half cup confectioners' sugar and 1 teaspoon pure vanilla extract until well mixed. Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter with one third cup granulated sugar and 1 teaspoon pure vanilla extract until nuts turn golden. Cool. Third-place winner Shere Case of Hickory Hills, Illinois fills her cookies with a variety of jams, a cheese filling and a nut filling for an attractive assortment. The recipe may be halved. from the Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994 ----