1 c. butter
2 c. all-purpose flour (sifted)
1 (8 oz.) pkg. cream cheese
1 lg. jar apricot preserves
Powdered sugar

Combine butter, flour and cream cheese; mix well. Form into a ball. Cover with wax paper and refrigerate for 30 minutes.

Form mixture into balls the size of a walnut, then flatten with the palm of hand. Top each circle with 1/2 teaspoon of the preserves, fold over. Pinch sides together firmly and place on ungreased cookie sheet. Bake 325 degrees for 20 minutes. Cool.