Cream Cheese Rounds

Combine butter and cream cheese in a large mixing bowl; beat at high speed of an electric mixer until smooth.

Combine flour, sugar and baking powder; beat into cream cheese mixture.

Shape dough into a ball; wrap in plastic wrap and chill until firm. Roll dough on a floured surface to 1/8-inch thickness.

Cut with a 2 1/4-inch round cutter and place on greased cookie sheets.

Make an indention in center of each round with back of a spoon.

Place 1 teaspoon preserves in center of each round.

Bake at 400° for 10 to 12 minutes.

May store for up to 1 week in an airtight container in refrigerator.

Yields 3 1/2 dozen.