Directions

• In a large bowl, cream butter, cream cheese and sugar until light and
• fluffy. Beat in vanilla. Combine flour and salt; gradually add to
• the creamed mixture and mix well. Divide dough into fourths. Cover
• and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out each piece of dough to 1/8-in.
• thickness. Cut with floured 2-in. round cookie cutters. Place 1 in.
• apart on ungreased baking sheets. Spoon 1/4 teaspoon jam in the
• center and spread to within 1/4 in. of edge.
• Shape into a bell by folding edges of dough to meet over filling.
• Bake at 375° for 8-10 minutes or until lightly browned. Remove
• to wire racks to cool. Dust with confectioners' sugar. Yield: about
• 5 dozen.