8 oz. unsalted butter, softened
8 oz. cream cheese, softened
2 tsp. sugar
1 egg, slightly beaten
2 c. flour
Confectioners' sugar, as needed
Canned fruit filling, like apricot or prune, as needed

In a standing mixer fitted with a paddle, or in a bowl using a hand held beater, cream the butter, cream cheese and sugar until well blended. Add the egg and mix until incorporated. Add the flour and mix until incorporated. Wrap the dough in plastic wrap and chill overnight.

On a work surface sprinkled with confectioners' sugar, divide the dough into 4 equal pieces. Working in 4 batches, roll the dough out to 1/4 inch thick. Using a 2 1/2 inch biscuit cutter, cut out small rounds and transfer them to a parchment lined cookie sheet. Using your thumb, make a slight indentation in each cookie. Fill each indentation with the filling of your choice. Chill the cookies while you preheat the oven to 375°F.

Bake the cookies until lightly browned, about 15 to 17 minutes. Dust with confectioners' sugar before you serve.

Yield: 24 cookies.