| 1 | Sift the flour and sugar together. |
| 2 | Work in the butter, cream cheese and egg. |
| 3 | Knead together. |
| 4 | And easy way to do this is to put the dough inside a plastic bag - much less messy! let the dough stand in the refrigerator overnight. |
| 5 | About a half hour before you"re ready to start making the cookies, put the dough into the freezer. |
| 6 | for the filling, mix all of the above ingredients together. |
| 7 | You can also used canned poppy seed filling (solo brand) or an apricot or prune filling. |
| 8 | spread flour and powdered sugar onto the surface where you will be rolling the dough. |
| 9 | Roll the dough out thin. |
| 10 | Cut into squares about 2 inches on each side. |
| 11 | It"s easiest to cut if you use a pizza cutter. |
| 12 | Spread a small amount of filling (?to 1 tsp) from one corner to the opposite corner. |
| 13 | Don"t fill them too much, or the filling will spill out when it is cooking. |
| 14 | Fold the two remaining corners to the center, partially covering the filling. |
| 15 | Wet your fingertip in a small bowl of water, and seal the edge, or it may open up during the cooking. |
| 16 | bake in a 375 degree oven for about 13 minutes. |
| 17 | makes 6 dozen small cookies. |
