1 c. butter, at room temperature
1 (8 oz.) pkg. cream cheese
1/2 tsp. vanilla extract
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 extract. Combine flour and salt and 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 or other shapes. 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. 3 to 3 1/2 dozen.

This sweet filled cookie is a favorite of many East Europeans and served at holidays as part of the dessert assortments available.