Directions

1. Cut cream cheese and butter into cubes and bring to room temperature. Add sugar and vanilla and process in a mixer until fluffy. Gradually mix in flour until well blended.
2. Divide dough into fourths and shape into flattened rounds. Wrap and chill for 2 hours.
3. Preheat oven to 350°.
4. On a floured surface, roll out 1 round at a time to 1/8 inch thickness. Cut with a 2 inch wide scalloped round cookie cutter. Gather up the scraps and chill.
5. Put half of the rounds 1/2 inch apart from each other on an ungreased cookie sheet. Drop 1/2 teaspoon of preserves in the center of each. Cover with the remaining rounds. Press edges gently to seat tops and bottoms. With a paring knife, cut a little "x" in the center of all the cookies to help vent them.
6. Bake 8 to 10 minutes until lightly browned around the edges. Cool on a rack.