Dough:
In large bowl mix flour, sugar and salt.
Filling:
Recipe Archive
Apricot Fold-Overs
Makes 50 cookies
== DOUGH ==
1-1/4 cups flour
6 Tablespoons sugar
pinch of salt
4 ounces cream cheese
1/2 cup margarine
1 Tablespoon sour cream
== FILLING ==
1/4 cup orange juice
6 Tablespoons sugar
1 cup dried apricots,
chopped
== GLAZE ==
1 cup confectioners sugar
1 Tablespoon water
Cut in cream cheese and margarine
until mixture resembles cornmeal.
With fork, stir in sour cream
until pastry just holds together.
Form into ball.
Wrap and chill 1 hour.
Preheat 325 degree oven.
Grease 2 large cookie sheets.
Divide dough in half.
On floured surface roll
half dough into 10 inch square.
Cut into 2 inch squares.
Place 1/2 teaspoon filling
diagonally on each square.
Pull opposite corners of dough
up to center.
Moisten under top corners
and press firmly to seal.
Bake 12 - 15 minutes until light brown.
Cool. Glaze.
Mix in saucepan juice,
sugar and apricots.
Heat to boil.
Reduce heat and simmer,
covered 10 minutes.
Remove cover and simmer
10 more minutes,
stirring occasionally,
until most liquid is absorbed.
Set aside to cool.
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