1 c. flour
1/4 lb. butter
4 oz. cream cheese, at room temperature
Pineapple preserves or date or fig filling
A bit of sugar

Mix flour with softened butter and cream cheese. Chill 4 hours or overnight. Roll between wax paper to about 1/4-inch thick or thinner. Cut into circles 2 inches in diameter. Place your flavoring filling (1 teaspoon) in center of each circle.

Fold over and crimp with fork tines to seal. Brush each little pie with beaten egg whites, if desired. You may sprinkle each with a bit of sugar. Bake at 350 degrees until a little brown for 15 or 20 minutes. Recipe makes 3 dozen.