Makes 3 dozen
1 cup granulated sugar
1 cup butter or margarine, softened
3 oz cream cheese, softened
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
With an electric mixer, beat together the sugar, butter, and cream cheese until light and fluffy.
Add the vanilla and egg.
Add the flour and salt; mix well.
Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
Preheat the oven to 375 degrees F.
On a lightly floured surface or between 2 pieces of wax paper, roll half the dough to 1/8 inch thickness. (Keep the remaining dough refrigerated.)
Cut with a 2 1/2 inch round cookie cutter and place 1 inch apart on ungreased cookie sheets.
Place about 1/2 teaspoon of jam on the center of each round.
To shape into a triangle, fold 3 sides in without covering the jam; pinch corners to seal.
Bake for 7-10 minutes or until brown around the edges. (Watch carefully, they burn easily.)
Cool for 1 minute, then transfer to a wire rack.
Dust with powdered sugar.