1 c. butter
1 (8 oz.) pkg. cream cheese
1 tbsp. sugar
1 tbsp. milk
1 egg yolk
1-1/2 c. sifted flour
1/2 tsp. baking powder
Whole pitted dates or raspberry preserves
Powdered sugar

Cream butter and cream cheese; add sugar and milk and mix, add egg yolk and beat well. Sift flour and baking powder, add to mixture and mix until a dough is formed.

Refrigerate 2 to 3 hours. Roll out dough on well-floured surface to 1/4 inch thick. Cut with floured cookie cutter or top of small glass (1-1/2 to 2 inch round). Reroll scraps.

Bake 1/2 inch apart on ungreased cookie sheet. Press whole date or small dab of preserves into center before baking.

Bake at 450°F degrees for 10 to 12 minutes or until LIGHTLY browned. Cool and dust with powdered sugar.

Then can be refrigerated or frozen well. These puff up, but tend to shrink in diameter when baking.

Yield: 6 dozen.