Recipe: Nutjammer Cookies (cream cheese dough with nut and apricot filling)

NUTJAMMER COOKIES

1 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups sifted flour
1/2 tsp. baking powder
2 cups walnuts, chopped
1 (12 oz.) jar apricot or peach jam
2 tsp. sugar

Cream butter and cream cheese.

Sift flour and baking powder and add to creamed mixture. Chill dough 2 or 3 hours.

WHEN READY TO BAKE:
Heat oven to 375 degrees F.

Mix nuts, jam and granulated sugar; set aside.

Divide dough into equal parts; work with 1/4 of the dough at a time. Refrigerate remaining dough. Roll dough very thin on lightly floured cloth. Cut 2 inch squares. Place on baking sheet.

Place 1 teaspoon of nut mixture in center of square and top with another square of dough. Press edges together. Press together with floured fork tines.

Bake 15 to 20 minutes, or until lightly browned.

When completely cooled, sprinkle with powdered sugar.

Makes about 5 dozen

Source: a Community Cookbook, unknown title