2 cups all-purpose flour
1 (8 oz.) pkg. cream cheese, softened
1 cup (2 sticks) butter, softened
1 tbsp. dairy sour cream
1/2 cup apricot or pineapple preserves

Combine first 4 ingredients, mixing well. Chill dough 2 to 3 hours.

Roll dough out to 1/4-inch thickness on a floured board; cut into 3-inch squares. Spoon 1/2 teaspoon preserves onto center of square. Moisten edges of squares; fold pastry in half diagonally making sure edges are even. Press edges together with fork.

Place on ungreased baking sheets and at 325°F for 30 to 35 minutes or until golden brown.

Makes about 2 dozen.