Jam Pockets (Austria)

8 ounces cream cheese
1/4 teaspoon salt
3 tablespoons granulated  sugar
1 cup butter or margarine, softened
2 cups sifted flour
Apricot jam

Combine first 4 ingredients. Cream until well blended. Work in flour. Chill several hours or overnight.

Divide into thirds. Roll out one at a time on a well-floured board to about 1/8-inch thick. Cut into 3-inch squares. Place 1/2 teaspoon apricot jam in center of each square. Fold so corners overlap in center to enclose jam. Bake on greased cookie sheet at 350 degrees F for about 16 to 18 minutes or until golden brown.