Instructions: Cream together butter and cream cheese. Sift in flour and baking powder.

Chill several hours. Roll out and cut into 3-inch squares. Drop a spoonful of stewed pureed apricot in the center of the dough. Fold one corner of the dough over the filling and press into the opposite corner. Press the edges around the cookie.

Bake at 400 for 12 to 15 minutes, until lightly browned.

Makes 45 to 50 cookies.

Note: you can also brush with egg whites and fill with ground nuts and sugar.

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