From the kitchen of AnnMarie Barkwell
Cream:
1 c butter, softened
8 oz cream cheese
Add:
2 c flour
1 tsp vanilla
Roll on a floured surface.
Roll thin.
Cut into squares.
Smear some apricot filling (NOT jam) down the center of each square, from one corner to the other. It will expand as it bakes.
To seal, dip finger in water, then dab the opposite corners of the square that don’t have filling. Pinch these corners together (the water acts as glue). Fold pinch down.
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.
- These puff as they bake, which can make the seal break. Use the water trick mentioned above to prevent them from opening.
- If the filling is leaking all over when you remove the cookies from the oven, you used too much filling.
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