1 cup butter
1 8 ounce pkg cream cheese
2 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup raspberry jam
Preheat oven to 425 deg. F. Blend butter and cream cheese until soft. Sift then measure flour; resift with salt. Blend into butter mixture. Chill for 1 hour. Roll out about 1/4-inch thick. Cut in 2-1/2 inch squares. Spread each square with 1 teaspoon raspberry jam to within 1/4-inch of edge. Roll up firmly. Plac rolled edge down on ungreased baking sheet. Bake for 12 minutes until golden brown.