2 c. flour
1 (8 oz.) pkg. cream cheese, softened
1 c. butter, softened
1 tbsp. commercial sour cream
1/2 c. apricot or pineapple preserves

Combine first 4 ingredients, mixing well. Chill dough 2 to 3 hours. Roll dough out to 1/4 inch thickness on a floured board; cut into 3 inch squares. Spoon 1/2 teaspoon preserves onto center of square. Moisten edges of squares; fold pastry in half diagonally making sure edges are even. Press edges together with fork. Place on ungreased baking sheets and at 325 degrees for 30 to 35 minutes or until golden brown. Yield about 2 dozen.