|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cream cheese||3 Ounce, softened (Regular / Reduced Calorie)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|No sugar added fruit spread||6 Teaspoon (Assorted Flavors)|
|Cold water||1 Teaspoon|
Combine butter and cream cheese in large bowl; beat until smooth and creamy.
Blend in vanilla.
Combine flour and salt; gradually add to butter mixture, mixing until soft dough forms.
Divide dough in half; wrap each half in plastic wrap.
Refrigerate until firm.
Preheat oven to 375°F.
Roll out half the dough on lightly floured pastry cloth or board to 1/8 inch thickness.
Cut with top of glass or biscuit cutter into 3-inch rounds.
Spoon 1/2 teaspoon fruit spread onto center of each dough circle.
Beat egg with water in small bowl; lighdy brush on edges of dough circles.
Lift three edges of dough over fruit spread; pinch edges together to seal.
Place on ungreased cookie sheets; brush with egg mixture.
Repeat with remaining dough and fruit spread.
Bake 12 minutes or until golden brown.
Let stand on cookie sheets 1 minute; transfer to wire rack.
Store in airtight container.