---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 6 servings
       1 lb Butter, softened
       8 oz Cream cheese, softened
       3 c  Flour
     1/2 ts Vanilla
       1    Egg, beaten
       2 cn Solo filling (apricot,
            -poppyseed, raspberry,
            -almond, etc.)
   SOURCE: Natl Cooking Echo 19 Jun 90
   Contributed to the echo by: Debra Heng Originally from: Mom’s Polish
   Well, I finally found that recipe I told you about, and another one that’s
   slightly different. Neither is anything like the ones I saw posted on the
   echo the past few days. The first one is tried and true from my mom’s
   Polish neighbor. The second is from the folks who make the Solo filling.
   Cream butter and cream cheese together. Add egg, vanilla; then mix in the
   flour. Cover and chill for a few hours to overnight. Roll out on lightly
   floured board to 1/4 thickness and cut with round cookie cutters. Place
   them on a cookie sheet as you would cookies. Use thumb to make indentation
   in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F
   until lightly golden, about 10-15 minutes (guessing here, I just do it by
   Makes enough for a whole house of hungry Polish people at Christmas or
   Easter time! For ordinary folks (as Justin Wilson would quip), I'd