From the kitchen of AnnMarie Barkwell
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 canned pie fillings at store) in the center of each square, pinch opposite corners together, then fold down.
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.
NOTES
- These are delicate little cookies. They crumble easily, yet freeze well. If freezing, don’t dust with sugar until brought to room temperature.
- We also make these using raspberry & lekvar filling instead of apricot.
- Use SOLO pastry filling, not jam or preserves. It’s sold next to pie fillings. Jam/ preserves will melt & leak out.
