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 inch thickness and cut with a cookie cutter into 2 inch 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 cherry filling. Bake at 400 degrees for 10 to 15 minutes or until lightly browned.

Optional: Sprinkle with confectioners' sugar before serving. This recipe yields approximately 36 cookies.

Blueberry filling is very good also.