1/2 lb. Philadelphia Cream Cheese
1/2 lb. Margarine at room temperature
2 cups Flour
Solo Canned Fruit (Apricot, Raspberry,  Strawberry etc.)
            (Nut Mixtures & Poppy Seed can be used too)

In mixer bow, blend cream cheese and margarine.  Add the flour & mix well.
Divide into 2 parts.  Wrap in saran wrap or foil.  Let stand in refrigerator 2 1/2 hours or overnight. 

Roll out.  Cut into squares.
Put filling into the middle. 
Pull 2 ends up to the middle and crimp together,

Bake  on lightly greased cookie sheets at 375� - 15 to 18 minutes until lightly browned on bottom.

Cool & sprinkle with powdered sugar before serving.