DOUGH:

2 c. flour
1/4 c. sugar
1 (8 oz.) pkg. cream cheese
1 c. butter
1 c. prepared mincemeat

GLAZE:

1 c. powdered sugar
2 tbsp. rum
2 tsp. light corn syrup

In a large bowl, mix flour and sugar. With pastry blender cut in cream cheese and butter until mixture resembles cornmeal. With hands work dough until it holds together. Divide into 4 balls; wrap each in waxed paper. Refrigerate 2 to 4 hours until dough is firm. Preheat oven to 350 degrees.

Work with 1/4 of dough at a time; keep remaining refrigerated. On lightly floured surface, roll into 10 inch circle. With 3 inch round cookie cutter, cut into circles. Place 1/2 teaspoon mincemeat in center of each. Moisten edge of dough and fold over mincemeat. Seal edge by pressing with tines of fork dipped in flour. Place on cookie sheet. Repeat with remaining dough, rerolling scraps.

Bake 20 - 25 minutes, or until golden brown. Remove to wire racks to cool. When cool, drizzle with mixed glaze ingredients (should be smooth). Makes 4 dozen (about 100 calories each).