1 c. butter
1 pkg. (8 oz.) cream cheese
2 c. all-purpose flour

FILLING:

1/2 c. apricot preserves
1/4 c. pistachio nuts, chopped fine (I don't use the nuts)

Beat butter and cream cheese in a large bowl with electric mixer until well blended and smooth. With mixer on low speed add flour; beat until blended. Divide dough in fourths. Chill several hours. Heat oven to 350 degrees. Have cookie sheets ready. Work with one portion of dough at a time: On lightly floured surface roll out to a 10 x 7 1/2 inch rectangle.

With a pastry wheel or sharp knife cut in 2 1/2 inch squares. Place squares 1 inch apart on a cookie sheet and drop 1/2 teaspoon preserves on each one. These may be folded in different ways. Bake until golden brown around edges.