1 c. butter
2 (3 oz.) pkgs. cream cheese
2 tbsp. sugar
2 c. flour

FILLING INGREDIENTS:

3/4 c. dried apricots
3/4 c. sugar
1 1/2 c. water

Cook the apricot filling in heavy saucepan, covered until softened (about 10 minutes). Remove from the heat, and mash. Yields about 1 cup. Cook in a bowl.

Cream the butter, cream cheese and sugar, beating well. Add the flour and mix well. Shape dough into a ball. Cover and chill for 1 hour. Work with half of the dough at a time. Roll it on a well floured surface and roll to 1/8 inch thickness. Cut into 2 inch squares. Spoon 1/2 teaspoon of filling in the center of each square. Bring corners of square to center, pinching the edges to seal it. Place on an ungreased cookie sheet. Bake at 400 degrees for 15 minutes. Cool on wire racks. Makes about 4 dozen.