Apricot Tea Cookies Recipe

Ingredients

• 1-1/4 cups all-purpose flour
• 6 tablespoons sugar
• 1/8 teaspoon salt
• 4 ounces cream cheese
• 1/2 cup cold butter, cubed
• 1 tablespoon sour cream
• FILLING:
• 1-1/4 cups chopped dried apricots
• 1/2 cup sugar
• 5 tablespoons orange juice
• GLAZE:
• 1 cup confectioners' sugar
• 4 teaspoons water

Directions

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
• Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
• Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
• Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies. Yield: About 4 dozen.

Apricot Tea Cookies published in Country Woman Christmas Annual 2004, p42