APRICOT COOKIES

2 cups flour
1/2 lb. (1 cup) butter, softened
1 (8 oz.) pkg. cream cheese, softened
Apricot preserves
Confectioners' sugar

Mix (but don't knead) flour, butter and cream cheese. Refrigerate overnight or for a few hours.

Flour waxed paper. Roll out dough. Cut into 3 inch squares. Put 1/2 teaspoon apricot preserve in center. Roll into crescent. Make sure ends stick down, using milk to moisten, if needed.

Bake at 350 degrees for 15 minutes until brown on bottom, but not on top. Dust with confectioners' sugar.

Source: Cookbook USA