1 c. butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
1/4 tsp. vanilla
2 1/4 c. all-purpose flour
1/2 tsp. salt
Thick jam or canned fruit filling, such as apricot or prune

Cream butter and cream cheese until fluffy. Beat in vanilla. Combine flour and salt. Add in fourths to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 3/8 inch thickness on a floured surface. Cut out 2 inch circles. Place on ungreased baking sheets. Make a thumbprint about 1/4 inch deep in each cookie. Fill with jam. Bake at 350 degrees for 10 to 15 minutes or until delicately browned on edges.