From the kitchen of Ann Marie Barkwell.  I make
these delicate cookies at Christmas.  They are
also good with lekvar filling.
Cream:
1 c butter
8 oz cream cheese

Add:
2 c flour
1 tsp vanilla

Roll on a floured surface.  Roll thin.
Cut into squares.
Place a small amount of
apricot filling (found
with pie fillings at store) in the center of each
square, fold opposite corners over filling.  Dab
your finger in water & moisten dough where it
overlaps to help seal it closed.

Bake @ 375, 12-18 minutes.

Cool completely.  Dust with
confectioner sugar.

These are delicate little cookies.
They crumble easily, yet freeze well.
If freezing, don't dust with sugar
until brought to room temperature.
Made with Apricot Filling, Tassie Style
I LOVE these cookies, but think they're a pain to roll out & make.  To make it easier, I made them in tassie (mini muffin) tins.
To make this way: drop a spoonful of dough into each cup- NO need to grease tins.  I use this wooden tart shaper (from Pampered Chef).  Dunk it in flour, push in dough, dunk in flour. Flour is
needed or the dough will stick & make a mess.  Drop spoonfuls of filling into each cup (the pic with the dark filling is lekvar).  Bake.
"To fear love is to fear life."
Fold opposite corners over filling.  Seal with water.
On the cookie sheet, ready for baking.  If the cookies unfold durring baking, dab finger in water to moiston dough where it ovelaps.
Baked Aprioct Cookies, before being dusted with confectioner sugar
Put a spoonful of filling in middle of square.
Apricot Cookies
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