1 c. sugar
8 oz. pkg. Philladelphia cream cheese
2 sticks butter
2 egg yolks
1 tsp. vanilla
2 c. flour

FROSTING:

1 sm. pkg. frozen strawberries
Powdered sugar

Cream together the cream cheese and butter. Add sugar, egg yolks and vanilla. Beat until creamy. Add flour. Do not grease cookie sheets. Roll into balls and place onto sheets. Bake at 325 degrees for 10 to 15 minutes. When cool, frost with: Use juice from 8 to 9 strawberries and smash berries. Add powdered sugar to make a paste and glaze the cookies.