Ingredients

1/2 C. butter
3 oz. cream cheese
1 tsp. vanilla extract
1 C. flour
1/8 tsp. salt
6 tsp. 100 percent fruit spread (various flavors)
1 egg
1 tsp. water, cold

Cooking Instructions

Combine butter and cream cheese in large bowl. Beat until smooth and creamy. Blend in vanilla. Combine flour and salt. Gradually add to butter mixture, mixing until mixture forms soft dough. Divide dough in half; wrap each half in plastic wrap. Refrigerate until firm. Preheat oven to 375 degrees F. Roll out half of dough on lightly floured pastry cloth or board to 1/8–inch thickness. Cut with top of glass, or biscuit cutter, into 3-inch rounds. Spoon 1/2 tsp. fruit spread onto center of each dough circle. Beat egg with water; lightly brush onto edges of dough circles. Bring three edges of dough up over fruit spread; pinch edges together to seal. Place on ungreased cookie sheets, and brush with egg mixture. Repeat with remaining dough and fruit spread. Bake 12 minutes, until golden brown. Let stand on cookie sheets 1 minute. Transfer to wire rack and cool completely. Store in tightly covered container.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)