Apricot Foldups

Dough Ingredients:

2 c unsifted flour
1 t salt
1 (8 oz) package cream cheese, softened
1 c butter
1 T milk
1 T white vinegar

Dough Instructions:

In a large bowl, combine flour and salt.  With pastry blender or 2 knives used as scissors, cut in cream cheese and butter until mixture resembles cornmeal.  Add milk and vinegar, work dough with hands until it holds together.  Divide into 4 balls and wrap each in waxed paper.  Refrigerate 2 hours.

Filling Ingredients:

2 (6 oz) packages dried apricots
2 c water
1 1/2 c sugar

Filling Instructions:

In medium saucepan, cover apricots with water, add sugar and bring to a boil.  Turn offf heat.  Allow to cool in the liquid.  Drain.

Preheat oven to 400 degrees.

On a lightly floured surface, roll each ball of dough out to 1/8 inch thick.  Cut into 2 1/2 inch squares.  Place an apricot half in the center of each square.  Fold the 4 corners into the center and pinch tightly to seal.  Place on ungreased cookie sheet and bake for 15 minutes or until lightly browned.  Remove to cool.

Glaze Ingredients:

3/4 c powdered sugar
1 T water

Glaze Instructions:

In small bowl, mix above ingredients until smooth.  Drizzle on squares when slightly cooled.

Makes about 45 cookies.

Can be wrapped well and frozen up to 3 months.