Sophie s Kolacky

6 ounces cream cheese, softened

1 cup butter

2 cups all-purpose flour

2 tablespoons white sugar

⅛ teaspoon salt

2 teaspoons baking powder

1 (21 ounce) can apple pie filling

2 tablespoons confectioners sugar

Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.

Using a pastry blender or food processor, cut butter into cream cheese.

In a small bowl, sift dry ingredients together except for confectioners sugar.

Work dry ingredients into butter/cream cheese mixture until you have an even, mealy texture.

Knead to form a stiff dough. If the dough gets too soft, refrigerate for about five minutes before continuing.

Roll dough to 1/4-inch thickness.

Using a cookie cutter or glass, cut into about 3 inch diameter cookies. Keep re-rolling dough until you have used it all. Use your thumb to make a depression in each cookie. Place a 1/2 teaspoon of filling in the depression.

Bake for about 20 minutes (until lightly golden). Let cool on a cookie rack. Dust lightly with confectioners sugar. Store in an airtight container