Ingredients

8 ounces cream cheese
1 1/2 cups butter
3 cups flour
1/2 teaspoon salt
1 – 1 & 1/2 cups filling, such as fruit preserves or jam, nut or poppy seed filling

Directions

Cream the cream cheese and butter until light and fluffy.

Stir in flour and salt.

Wrap in plastic wrap and chill for an hour.

Preheat oven to 350.

Roll out the dough by first dusting the surface (mat or countertop) with granular sugar.

Roll to 1/8 inch and cut into 2-inch squares. I used a fluted pastry cutter to get the zig-zap along the edge of the cookies.

Place a teaspoon of filling in the center of each square.

Fold over opposite corners and seal well.

Bake for 15 minutes or until corners just begin to brown.

Cool on a rack and dust with powdered sugar.