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Ingredients
- 2 c. unsifted flour
- 1/2 lb. butter
- 12 oz. cream cheese
Method
- Sift flour in large bowl.
- Cut in butter as for pie dough. Cut in cheese and mix until a ball is formed.
- Refrigerate for 24 hours or more.
- Divide dough in half.
- Roll on floured surface. Cut in 3 x 3-inch pieces.
- Place apricot filling in center, over lap corners.
- Bake on greased cookie sheet at 350° for 12 to 14 minutes.
- Sprinkle with powdered sugar.