1/2 cup firm butter
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons water
1 teaspoon vanilla extract
Fudge Cream Cheese Filling

Preheat oven to 350 degrees F.

Cut butter into flour and salt until mixture resembles coarse crumbs. Sprinkle in water 1 tablespoon at a time and vanilla, tossing with fork until all flour is moist and dough cleans sides of bowl. Divide dough into halves. Roll each half into a 12 x 8-inch rectangle on board generously sprinkled with sugar. Cut each lengthwise into 4-inch squares.

Prepare Fudge Cream Cheese Filling.

Drop by rounded teaspoon into 6 mounds, 1-inch apart onto 1 strip. Top with another strip. Cut into 6 (2-inch) squares; seal edges securely. Place squares about 1 inch apart on ungreased cookie sheet. Repeat with remaining strips and filling.

Fudge Cream Cheese Filling
1 1/2 cups confectioners' sugar
1/4 cup Hershey's cocoa
2 teaspoons milk
1 teaspoon vanilla extract
8 ounces cream cheese, softened

Mix all ingredients together.