Apricot Fold-Overs

Directions

1. 1
   Cream butter and cheese until light.
2. 2
   Blend sifted flour into creamed mixture.
3. 3
   Add water and mix well.
4. 4
   Chill 4 to 5 hours. Meanwhile, cook dried apricots according to package directions. Drain well.
5. 5
   Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool.
6. 6
   Divide chilled dough in half. Roll each half to 10-inch square; cut 2 1/2-inch squares.
7. 7
   Place 1 teaspoon apricot filling in each square.
8. 8
   Bring up diagonal corners and seal.
9. 9
   Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
10. 10
    Makes about 2 1/2 dozen cookies.