6 oz. Cream cheese, softened
1 c. butter
2 c. flour
raspberry preserves
apricot preserves
powdered sugar
Cream the cheese and add the butter and flour. Roll to 1/8” thickness. Cut into 2” squares. Put ½ tsp. preserves in center. Fold up 2 opposite corners sealing with a drop of water. Bake at 350° for 10 minutes. Sprinkle with powdered sugar.
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