1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 1/2 c. all-purpose flour
1/2 c. sugarless or reg. apricot or raspberry preserves

In a mixing bowl, beat the butter and cream cheese until well blended. Mix in flour. Divide dough into four sections; cover and refrigerate until easy to handle.

On a lightly floured surface, roll one piece of dough at a time into a 10 x 7 1/2 inch rectangle. Trim edges if necessary. Cut into 2 1/2 inch squares. Drop 1/4 teaspoon preserves near each end of two diagonal corners, moisten the remaining two corners with water; fold over and press lightly.

Place on ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks. Yield: 4 dozen.