Pocket Cookies
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INGREDIENTS 1 (3-ounce) package cream cheese
1/4 pound butter
1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
Raspberry preservesCut the cheese and butter into the flour. Add the sugar and salt and blend well. Roll into a ball and set in the refrigerator overnight.
Roll out in 1/8-inch thickness. Cut into 2-inch squares and place 1 teaspoon preserves in each. Fold into triangles and pinch together.
Place on ungreased cookie sheet. Brush with cream, if you want a glossy finish. Bake in a 425 degree oven for 10 minutes.