Lily Cookies#2

4 1/2 oz. cream cheese

1 c. butter or oleo

2 c. sifted flour

Apricot preserves Confectioners` sugar

Cream cream cheese, butter or oleo and flour. Cut with 2 inch round cutter. Roll into cornucopia by bringing 2 rounded edges together, letting them overlap. Press them gently; shape like a lily. Fill open part with preserves. Bake 375 degrees about 15 minutes. Cool. Drench with powdered sugar.