3 c. flour (heaping)
1/2 lb. sweet butter
1 (8 oz.) cream cheese

Mix well with hands, roll into a ball then pinch off about the size of a walnut into 50 balls and refrigerate overnight. Next day: Sprinkle board with powdered sugar, roll each ball thin and spread with thick apricot jam and roll up and place on cookie sheet. Bake at 350 degrees for 20 to 25 minutes or until light brown. Sprinkle with powdered sugar while hot.