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_ cup butter or margarine, softened
_ 8-ounce package cream cheese softened
___ cup sugar
3 teaspoons vanilla extract
___ teaspoon salt
_ 3/4 cups flour
Seedless red raspberry preserves (about 1/2 cup)
Powdered sugar
Beat butter and cream cheese until light and fluffy. Beat in sugar, vanilla, and salt. Gradually stir in flour to form a soft dough. Divide dough into two portions. Cover and chill several hours until firm enough to handle.
Preheat oven to 375°. Lightly grease baking sheets.
On a lightly floured surface, roll one portion of dough at a time to 1/8 -inch thickness (keep remaining dough chilled). Cut with a floured 2 1/2 -inch round cutter. Spoon rounded 1/4 teaspoon preserves in each center. Fold over opposite sides, slightly overlapping edges. Place 2 inches apart on baking sheets.
Bake 13 to 15 minutes until golden brown. Cool on wire racks. Sprinkle with powdered sugar.