1 c. butter, at room temperature
1 pkg. (8 oz.) cream cheese, at room temperature
1/4 tsp. vanilla
2 1/4 c. all purpose flour
1/2 tsp. salt
Thick jam or canned fruit filling, such as apricot or prune

Cream butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt; add in fourths to butter mixture blending well after each addition. Chill until easy to handle.

Roll dough on a floured surface. Cut out 2 inch circles or other shapes. Place on ungreased baking sheet. Make a "thumbprint" about 1/4 inch deep in each cookie; fill with jam. Bake at 350 degrees for 10 to 15 minutes or until delicately brown on edges.