|Butter||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened|
|Vanilla extract||1⁄4 Teaspoon|
|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Cherry preserves/Apricot preserves / prune filling||3 Tablespoon|
Cream butter and cream cheese with extract until fluffy.
Blend flour and salt; add in fourths to creamed mixture, mixing until blended after each addition.
Chill dough thoroughly.
Roll dough 1/4 inch thick on a floured surface; cut with 2-inch round cutter or fancy-shaped cutters.
Transfer to ungreased cookie sheets, make a small indentation in center of each round, and fill with 1/2 teaspoon preserves.
Bake at 350Â°F 10 to 15 minutes, or until delicately browned.