Yield: 48 Servings
|2 cups||Sifted all-purpose flour|
|Few grains salt|
|1 pack||(8-oz) cream cheese; at room temperature|
|1 cup||Butter or margarine; softened|
|1 pack||(11-oz) dried apricots|
Sift together flour and salt. Work cream cheese and butter in a bowl until blended. Add sifted dry ingredients and blend well. Cover and chill. Heat oven to 350 degrees. Divide dough into small portions and roll out one portion at a time, leaving remainder in the refrigerator. Roll one portion on a floured board to a thickness of ⅛ inch. Cut into 3-inch squares.
Place a scant tablespoon of the Apricot Filling in the center of each square and fold two opposite corners of the dough to the center and pinch to seal. Place cookies on ungreased cookie sheets, about 2 inches apart.
Bake 20 minutes, or until edges are lightly browned. Remove cookies from sheets and cool on wire cake racks. Makes about 4 dozen cookies.
Apricot Filling: Chop apricots into ¼-inch pieces and place in a saucepan. Add just enough water to cover apricots and cook, uncovered, over moderately low heat (about 225 degrees) until apricots are soft. Remove from heat and stir in sugar. Makes 2-½ cups filling.
FROM JEANNE GARVEY,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .