1/2 c. butter
4 oz. sharp process American cheese, grated (1 c.)
1 1/3 c. sifted all-purpose flour
2 tbsp. water
1 c. dried apricots
1 c. granulated sugar

Cream butter and cheese until light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4 to 5 hours.

Meanwhile cook apricots according to package directions. Drain well. Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool.

Divide chilled dough in half. Roll each half to 10 inch square; cut in 2 1/2 inch squares. Place 1 teaspoon apricot filling on each square; fold over and seal. Bake on ungreased cookie sheet at 375 degrees for 8 to 10 minutes. Makes 2 1/2 dozen cookies.