1 stick butter, room temperature
8-oz. package cream cheese, room temperature
2 cups sifted white flour
Preheat oven to 350 degrees. In a medium-size bowl, cream together the butter and cream cheese. Work in flour, using hands if necessary, until dough forms a ball. At this point you could refrigerate the dough for ½ hour or overnight, but it is not necessary. Roll out in 15x15-inch square on a floured surface. Use a yardstick to cut dough into 3-inch squares. Place 3/4 teaspoon of preserves in center of each square (no more or preserves will run out of cookie during baking), fold two opposite corners together and pinch dough in middle. Place on greased cookie sheet and bake for 15 to 17 minutes or until bottoms are light brown. Makes 2 dozen.