1 (3 oz.) pkg. cream cheese
1/4 lb. butter
1 c. all-purpose flour, sifted
Apricot jam

Blend cream cheese and butter. Add flour. Divide dough in half and chill. Roll out, half at a time about 1/4 inch thick. Cut with small round cutter. Place 1/2 teaspoon apricot jam on each cookie. Bake on ungreased cookie sheet in 350 degree oven for 20 minutes. Makes about 2 dozen.