1/4 lb. butter
3 oz. cream cheese
1 c. regular flour
1 jar apricot pineapple preserves
Powdered sugar

Beat butter; add cream cheese and blend. Add flour and mix well. Chill for 1/2 hour. Roll out 1/4 inch thick on floured board. Cut into 2 inch squares (pizza cutter works good). Put a dab of preserves into the center of each square. Fold two corners to together on the diagonal and pinch closed. Place on a greased and floured cookie sheet. Bake in a 350 degree oven for 30 minutes. Cool and then dust with powdered sugar. Yields about 3 dozen cookies.