1 (8 oz.) cream cheese, softened
1 c. butter, softened
2 c. flour
1/2 tsp. salt
1 tbsp. milk
1 tbsp. vinegar
Apricot filling

GLAZE:

2 c. powdered sugar
Milk

Mix all ingredients except apricot filling until well blended and forms a dough. Refrigerate 1 to 2 hours or overnight. Roll out to medium thickness and cut into 2 inch squares. Place 1/2 teaspoon apricot filling in center, fold each corner to the center and seal tightly. Bake at 400 degrees for 15 minutes. Cool completely.

Blend glaze ingredients to drizzling consistency and drizzle on cookies. Makes approximately 5 dozen.