1/2 pound margarine or butter
2 Tbl sugar
2 tsp baking powder
8 oz. package cream cheese
2 cups flour
1 tsp vanilla extract
1/4 tsp salt
Fruit filling - see bottom
Small bowl with water to wet fingertips

Blend margarine/butter and softened cream cheese and sugar. Add flour, baking powder, salt, vanilla extract and mix well. Will be a stiff dough. Roll out to 1/4 thickness on a floured board or counter top. Cut into 2 inch squares. Can put the trimmings back in the bowl and mix it back in with any other dough in bowl. Place 1/2 tsp of fruit filling in center. Fold just 2 opposite corners in to meet in the center. May need to wet fingertips to get them to stay together. Place on cookie sheet. (I use parchment paper because depending on the fruit you use it can sometimes make a big mess on the pan. I also spray the pan/paper even though the recipe says ungreased cookie sheet.) Bake at 350 for about 10-15 minutes. Remove from cookie sheet while warm and place on cooling rack. Optional: sprinkle powdered sugar on top. (Makes 4-5 dozen)

Fruit filling: I especially like making strawberry and raspberry ones. I have used preserves but they tend to be runny once heated. Polaner makes all fruit jelly which works great for the strawberry but the raspberry is still runny (but it is raspberry so well worth the mess). It is also seedless! Polaner also has blackberry. The other day I noticed a can of Solo Raspberry cake and pastry filling. I have not yet tried it on the cookies but anxious to try it. Other flavors that work well are pear, apricot.