Makes about 2-1/2 dozen small cookies
red raspberry jam, seeded
1Combine butter & cream cheese-blend well. Combine flour & salt. Add to butter mixture and blend well. Chill 1/2 hr.
2Roll chilled dough out to 1/4" thickness. Cut into 2-1/2" squares. Spread with 1 tsp jam to within 1/4" of edges. Roll up firmly. Place rolled edge down on un-greased baking sheet.
3Bake 425 degrees for 12 minutes or until slightly brown. Dust with powdered sugar.