1 c. butter
1 (8 oz.) pkg. cream cheese
2 c. sifted flour
1 tsp. salt
Raspberry jam

Combine butter and cream cheese. Beat until smooth. Add flour and salt. Beat until smooth. Chill 30 minutes. Roll out 1/4" thick and cut into 2 1/2" squares. Put jam in center leaving edge. Roll up firmly. Place seam side down on an ungreased cookie sheet. Bake at 425 degrees about 12 minutes or until golden.