Cream Cheese Rounds

• 1 c. butter, softened
• 2 (3 oz.) pkg. cream cheese, softened
• 2 c. all-purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• raspberry or apricot preserves

1. Combine butter and cream cheese in a large mixing bowl; beat at high speed of an electric mixer until smooth.
2. Combine flour, sugar and baking powder; beat into cream cheese mixture.
3. Shape dough into a ball; wrap in plastic wrap and chill until firm. Roll dough on a floured surface to 1/8-inch thickness.
4. Cut with a 2 1/4-inch round cutter and place on greased cookie sheets.
5. Make an indention in center of each round with back of a spoon.
6. Place 1 teaspoon preserves in center of each round.
7. Bake at 400u0b0 for 10 to 12 minutes.
8. May store for up to 1 week in an airtight container in refrigerator.
9. Yields 3 1/2 dozen.

butter, cream cheese, flour, sugar, baking powder, raspberry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637735 (may not work)