1 c. butter
6 oz. cream cheese
2 c. flour
Apricot preserves
1/2 c. sugar
1 1/2 tsp. cinnamon

Mix butter, cream cheese and flour. Chill dough overnight. Take out 30 minutes before working with it. Roll out, cut into circles and dab with preserves.

Moisten edges slightly with water. Fold over and press edges gently with fork. Bake at 375 degrees for 15-20 minutes. While warm, roll in cinnamon and sugar mixture. Yield several dozen.