Instructions: In a large bowl beat sugar, margarine and cream cheese until light and fluffy. Add vanilla and egg, blend well. Stir in flour and salt and mix well. Cover with plastic wrap and refrigerate 1- 2 hours for easier handling.

Heat oven to 375 F. On lightly floured surface roll half the dough to 1/8 inch thickness, refrigerate remaining dough. Cut into 2 1/2 inch rounds and place one inch apart on an ungreased cookie sheet. Spoon 1 tsp jam into the center of each round and shape into triangles by folding 3 sides in without covering the jam. Pinch corners to seal.

Bake at 375 F for 7-10 minutes or until edges are lightly browned. Cool 1 minute before removing from sheet.

Repeat with second half of dough.

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