Recipe courtesy of Pam's Midwest Kitchen Korner


4 packages (3 ounces each, totaling 12 ounces) cream cheese, room temperature
2 teaspoons sugar
½ teaspoon vanilla
4 sticks (2 cups) butter, room temperature
3 cups flour
1½ cups apricot jam, more or less
Confectioner’s sugar


Beat together butter and cream cheese in bowl of electric mixer on medium-high speed until fluffy, about 2 to 3 minutes.
Add flour, 1 cup at a time, until well combined.
Divide dough into thirds; wrap each third in plastic wrap.
Refrigerate at least 4 hours.
Heat oven to 350°.
Remove 1 dough packet from refrigerator, roll to ⅛” to ¼” thickness on a floured surface.
Cut into 2” squares with a pizza cutter or knife.
Fill scantily, ½ teaspoon or less, with jam.  (If you use too much filling, it will run out onto the baking sheet.)
Place on ungreased cookie sheet.
Bake until bottoms are lightly browned, 10 to 15 minutes.
Transfer to wire racks to cool.
Repeat with remaining refrigerated dough.
Generously sprinkle with confectioner’s sugar.
Makes about 5 dozen cookies