1/2 c. butter
4 oz. sharp cheese, grated
1 1/3 c. sifted flour
2 tbsp. water
1 c. dried apricots
1 c. granulated sugar

Cream butter and cheese until light. Blend sifted flour into creamed mixture and add water and mix well. Chill 4 to 5 hours or overnight. Meanwhile cook apricots according to package directions. Drain well, stir in sugar and cook and stir until mixture boils and becomes smooth. Cool. Divide chilled dough in half. Roll thin, cut with round cookie cutter. Put small amount of apricot mixture on circle, fold in half and crimp edges to keep filling within. Bake at 375 degrees for 8 to 10 minutes. Makes 2 to 2 1/2 dozen.

NOTE: Keep dough refrigerated; work with only small amount at a time. Scraps can be rerolled.