2 c. sifted flour
2 (3 oz.) pkg. cream cheese
Pinch of salt
2 sticks butter
2 tbsp. milk
Solo filling: nut, poppy seed, apricot, etc.

Work cream cheese, butter, flour and salt as for pie crust. Moisten with milk. Knead lightly until smooth. Divide dough into 4 balls. Wrap in wax paper and refrigerate overnight. Sprinkle some flour and granulated sugar on board. Roll out each ball fairly thin and cut into 1 1/2 inch squares. Place 1 teaspoon of filling in center and squeeze 2 opposite corners together. Bake on a greased cookie sheet at 350 degrees for 6 to 8 minutes or until light brown. When cool, dust with powdered sugar.