1/2 c. butter
1 (3 oz.) pkg. cream cheese
2 c. all purpose flour
1 c. sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. vanilla
1 c. finely chopped walnuts
1 slightly beaten egg white
Apricot ham or any other preserves

In mixing bowl, beat butter and cream cheese for 30 seconds on high. Add about half of the flour, sugar, egg, baking powder, and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover and chill for 1 hour.

Shape dough into 1 inch balls; roll in egg white, then in walnuts. Place 1 inch apart on cookie sheets. Press centers with your thumb and fill with preserves or apricot jam. Bake 10-12 minutes at 375 degrees. Cool cookies on wire rack.