POPPY SEED PILLOWS

1 (8 oz.) pkg. cream cheese, room temp.
1 cup butter
1 cup sugar
1 1/2 tsp. vanilla
2 3/4 cups flour
1 can poppy seed filling (dates or any other canned filling)

Mix first 4 ingredients until fluffy. Gradually add flour until blended. Divide dough into four parts. Wrap in waxed paper and chill for 2 hours.

On well floured board, roll 1/4 of dough to 1/8-inch thickness. Cut with 2-inch cutter. Place on greased cookie sheet. Put 1/2 teaspoon of filling in middle. Put on top and press edges together to seal. With a small, sharp knife, cut 4 criss cross slashes in center of each.

Bake at 375 degrees for 8 to 10 minutes.