2 3/4 c. sifted all-purpose flour
1/2 tsp. baking powder
1 c. (2 sticks) butter, softened
1 pkg. (3 oz.) cream cheese, softened
1 c. granulated sugar
1 egg
1/2 c. walnuts or almonds, ground
1 jar (12 oz.) raspberry preserves
10X confectioners' sugar

1. Sift flour and baking powder on wax paper.

2. Beat butter, cream cheese, sugar, 1 egg in a large mixing bowl until light and fluffy.

3. Add flour mixture, blending thoroughly. Stir in ground nuts. Turn dough out onto wax paper. (Mixture will be sticky.) Shape into balls. Chill several hours or overnight.

4. Cut dough in half. Refrigerate other half. Roll out dough to 1/8 inch thickness on a lightly floured surface with a lightly floured rolling pin. With a 3 inch round cookie cutter, cut out as many circles as you can. Place circles on greased cookie sheet. Refrigerate scraps of dough for second rolling. Repeat - make inner circles. Heat preserves, spread on cookies. Sprinkle tops with confectioners' sugar. Put together.