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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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My family and our guests loved these little melt-in-your-mouth cookies. Ingredients:
1 1/4 cups all-purpose flour |
6 tablespoons sugar |
1/8 teaspoon salt |
4 ounces cream cheese |
1/2 cup cold butter, cubed |
1 tablespoon sour cream |
1 1/4 cups chopped dried apricots |
1/2 cup sugar |
5 tablespoons orange juice |
1 cup confectioners' sugar |
4 teaspoons water |
Directions:
1. In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
2. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
3. Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
4. Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
5. NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
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