Directions

• In a large bowl, cream the butter, cream cheese and sugar until light
• and fluffy. Beat in egg and vanilla. Combine the flour, baking
• powder and salt; gradually add to creamed mixture and mix well.
• Cover and refrigerate for 1 hour or until easy to handle.
• Place coarse sugar in a shallow bowl. Roll dough into 1-in. balls;
• roll in sugar. Place 2 in. apart on ungreased baking sheets. Using
• the end of a wooden spoon handle, make a 1/2-in. indentation in the
• center of each ball.
• Bake at 375° for 9-11 minutes or until set. Press again into
• indentation with spoon handle. Remove to wire racks to cool. Spoon
• about 3/4 teaspoon strawberry jam into each cookie. Yield: about 5
• dozen.