12 oz. cream cheese
1/2 lb. butter
3 c. flour
Apricot or cherry filling

Mix cream cheese, butter and flour. Roll into 1 inch balls. Refrigerate 2 hours. Press balls into 2 inch circles, scoop on spoonful of filling and roll. Pinch ends together. Place on ungreased cookie sheet with seams down. Bake at 350 degrees for 15 minutes. Roll cookies in powdered sugar.