1 c. butter
1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 tbsp. sugar
1 egg yolk, beaten
1 1/2 c. all purpose flour
1/2 tsp. baking powder
1 can Solo cherry filling

Cream together butter, cream cheese, milk and sugar. Add beaten egg yolk. Sift together flour and baking powder. Add to creamed mixture and blend well. Refrigerate until dough is thoroughly chilled 4 hours or overnight. Roll or pat out on well floured board to 1/4" thickness and cut out with a cookie cutter into 2" rounds.

Place on ungreased cookie sheet and make a depression with thumb or spoon in center of each round. Fill centers with scant teaspoon Solo filling. Bake at 400 degrees for 10 to 15 minutes or until lightly browned. Sprinkle with confectioners' sugar before serving. 3 dozen.