1 c. butter
1 (3 oz.) pkg. Philadelphia cream cheese
1 c. sugar
1 egg, beaten
1 tbsp. lemon juice
1 tsp. grated lemon rind
2 3/4 c. flour
1 tsp. baking powder
Kraft apricot preserves

Combine butter, softened cream cheese and sugar, mixing until well blended. Stir in egg, lemon juice, and rind. Add combined dry ingredients; mix well. Chill dough. Shape level tablespoonfuls of dough into balls. Place on greased cookie sheet, flatten slightly. Indent center of each; fill with preserves. Bake at 375 degrees, 12 to 15 minutes or until lightly browned. 4 dozen.

VARIATION: Substitute Kraft strawberry or peach preserves for apricot preserves.