The cookies turned out pretty well, but I think they'd work better with a very thin layer of jelly as opposed to the preserves I used. Still tasty, though!
1 package (18 ounces) refrigerated sugar cookie dough
8 ounces cream cheese
3/4 cup flour
8 rounded teaspoons apricot preserves
2 tablespoons sugar
Soften cream cheese (an hour at room temperature or 15-20 seconds in microwave). Let cookie dough set out at room temperature for 15 minutes.
In large mixer bowl, beat together cream cheese, cookie dough, and flour until well blended. Divide dough into four equal pieces. Wrap each in plastic wrap and freeze for an hour.
Removing one piece at a time from the freezer, roll into a square about 5 or 6 inches wide. The dough should be about 1/4 inch thick.
Spread two rounded teaspoons of preserves on the square. Leave a half inch bare at the end you will roll toward since the preserves tend to ooze.
Roll into logs, wrap in plastic wrap, and freeze for 3 hours.
Preheat oven to 350 degrees. Spray cookie sheets with baking spray. Cut logs into 1/4-inch slices. Place on greased sheets and bake for 10-12 minutes. Cool on sheet for one minute before removing to cooling rack.
Yields: about 4 dozen.