In a mixer, cream the Cream Cheese and Butter until fluffy.

Add the salt and vanilla and blend in.

Stir in the flour until mixed.

Remove and form into a 5x5" square and wrap in plastic wrap.

Put the dough in a refrigerator for an hour or two or overnight.

Preheat the oven to 350f.

Remove from the refrigerator and roll out the dough to about 1/4" thick.

With a 2" glass or cookie cutter, lightly push down on the dough. Do not twist. Then remove, put on a cookie sheet and push lightly in the center with your thumb to indent for the filling.

Add a dollop of preserves to the indent.

Bake for 12-15 minutes until lightly brown, but don't brown the bottoms too much.

Remove the pan and allow to cool to room temperature.

To finish dust, with powdered sugar.

Put in a large plastic storage container and put on the lid. Or on a plate and cover with plastic wrap. Put wax paper between layers, if necessary.