3 c. flour, unsifted
1 tsp. baking powder
1/2 tsp. salt
1 c. butter
8 oz. cream cheese
1/2 c. sugar
1 tsp. vanilla
2 eggs
Dried apricots or prunes for filling

Using metal blade, process flour, baking powder and salt to mix. Set aside.

Cut butter and cream cheese into small chunks. With processor running, drop chunks through feed tube. Process until smooth and creamy. Add sugar and process until well blended. Add vanilla and eggs. Process 1 minute or until well mixed. Add flour mixture 1/2 at a time and process until well blended. Stop and scrape bowl several times.

Divide dough in 1/2. Wrap. Chill at least 3 hours or overnight. Remove 1 portion of dough at a time and roll on a lightly floured board into a 12 x 15 inch rectangle. Cut dough into 3 inch squares. Spread a teaspoon of filling on each square corner to corner. Fold the 2 corners without filling into the middle so they over lap. Press gently to seal. Sprinkle lightly with sugar and transfer to an ungreased cookie sheet. Bake at 325 degrees for 25 minutes or until lightly brown on edges. Remove and cool on wire rack.

FILLING:

Place 1 cup dried apricots or pitted prunes in small pan with 1/2 cup water, 3/4 cup sugar, 1/2 teaspoon grated lemon peel, 1 tablespoon lemon juice, 1/4 teaspoon cinnamon and 1/8 teaspoon ground cloves. Bring to simmer over medium heat. Turn down, cover and simmer 5 minutes. Remove from heat. Cool 10 minutes. Process with metal blade until finely chopped but not pureed. Makes about 1 1/4 cups.