1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2-1/2 cups all-purpose flour
1/2 cup apricot spreadable fruit or seedless raspberry preserves
1. In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour to the creamed mixture and mix well. Divide dough into 4 portions; cover and refrigerate until easy to handle.
2. On a lightly floured surface, roll 1 portion of dough at a time into a 10x7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares.
3. Place 1/4 teaspoon spreadable fruit or preserves near each end of 2 diagonal corners. Moisten the remaining 2 corners with water; fold over and press lightly.
4. Place on ungreased baking sheets. Bake at 350° for 12 to 15 minutes or until corners are lightly browned. Cool 2 to 3 minutes before removing to wire racks to cool.
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./ batch
YIELD: 4 dozen.
Nutrition Facts
2 each: 161 calories, 11g fat (7g saturated fat), 31mg cholesterol, 105mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 2g protein.