• Beat butter and cream cheese until smooth.
• Slowly add flour, mixing until fully incoporated.
• Divide dough into 3 balls, and wrap in cling wrap. Chill for about an hour, for easier handling when rolling out dough.
• Lightly flour counter or dough board. Roll dough out to about an 1/8 thick. You want it fairly thin.
• With a pastry or pizza wheel (or 3" square cookie cutter), cut dough into 3" squares.
• Place a teaspoon of filling in center of each square and bring 2 opposite corners together and pinch.
• Bake at 350 degrees for 15 to 17 minutes until lightly brown. When cool, sprinkle with powdered sugar.

Fillings:

• We usually make these in 3 flavors. Solo rasperry and apricot are the fruit fillings we use, and the nut filling below.

Nut Filling:

• 2 cups ground walnuts, 2 tablespoons melted butter, ½ cup sugar, ¼ cup sour cream, 1½ teaspoons vanilla, 2 eggs whites stiffly beaten.

  Mix first five ingredients together and then fold in egg whites.