1 c. butter
1/4 tsp. salt
2 tbsp. coffee cream or milk
1 can apricot filling
2 pkg. (3 oz.) cream cheese
2 tbsp. sugar
2 c. sifted flour

Combine butter, cream cheese, cream, sugar and salt and blend well. Knead in the flour.

Press into ball and divide in 2 parts. Place in wax paper and refrigerate 3 hours or overnight.

Roll out onto floured board until thin. Cut into 2 1/2" squares. Place apricot filling in center, fold corners and pinch.

Bake on greased cookie sheet in a 350 degree oven for 15 minutes.