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1/2 butter, softened
1 cup grated sharp cheddar cheese
1-1/3 cups sifted flour
2 tablespoon swater
1 cup apricot preserves
1 cup sugar

Cream the butter and cheese, then blend in the flour and water. Chill the dough for 4 to 5 hours.

Preheat the oven to 370F.

In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2-1/2 inch squares. Put 1 teaspoon of the preserves in the center of each square, fold over and seal the edges.

Bake on an ungreased cookie sheet for 8 to 10 minutes.

Makes about 2-1/2 dozen.

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