Filled Lily-Shaped Cookies

• 4¼ oz. cream cheese
• 1 cup butter or shortening
• 2 cup flour

Cream the cheese, butter or shortening and flour. Roll like pastry, cut with 2″ round cutter. Roll into cornucopia by bringing two rounded edges together, letting them overlap and press gently–shape like a lily. Fill the open part with jam of your choice. Bake at 350 degrees F. about 15 minutes. Cool and sprinkle with powdered sugar. Yield 6 dozen cookies.