1 c. butter, soft
2 (3 oz.) pkgs. cream cheese, softened
2 tsp. grated orange peel
1/4 tsp. salt
2 c. flour
1/2 c. raspberry jam

GLAZE:

1 c. powdered sugar
1 tsp. grated orange peel
2 tbsp. orange juice

Blend together butter and cream cheese. Add orange peel, salt and flour; blend. Chill one hour. Roll dough 1/8 inch thick and cut with cookie cutters. Drop 1/2 teaspoon jam in center, fold in half and seal edges with fork. Bake on ungreased baking sheet at 375 degrees for 8-10 minutes. Cool.

Mix Glaze and drizzle over cooled tarts. Makes 4 dozen.