4 oz. cream cheese
1 cup flour
1/2 cup butter (no substitutes)
1 tsp. sugar
raspberry jam
Recipe
Mix flour and sugar together in large bowl. Cut butter and cream cheese into flour mixture until it resembles the size of peas. Knead together until it forms a ball. Chill 1 hour.
Preheat oven to 375 F.
Divide dough in half. On lightly floured surface, roll out to 1/8 inch thickness. Cut 2" round circles and place on ungreased cookie sheet. Put 1/4 teaspoon preserves slightly off center of each circle. Fold over and seal edges with water.