2/3 c. Aunt Jemima syrup
1/2 c. (1 stick) butter, softened
3 oz. pkg. cream cheese, softened
1 egg
2 c. all-purpose flour
1 1/3 c. chopped nuts
1 tsp. baking powder
1/4 tsp. salt (optional)
1/3 c. fruit preserves

Preheat oven to 350 degrees. Beat first 4 ingredients until smooth. Add dry ingredients, mixing well. Chill 10 minutes. Roll into 1-inch balls; place on ungreased cookie sheet. Press center of each with thumb, fill with preserves. Bake 9-10 minutes. Sprinkle with powdered sugar. Makes 2 1/2 to 3 dozen.