Ingredients
1 cup butter, softened6 ounces cream cheese, softened2 cups all-purpose flour2 teaspoons grated lemon zest6 tablespoons apricot jamCinnamon-sugar
Preparation
In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon zest. Shape dough into a ball. Cover and refrigerate overnight.
Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17-1/2x12-1/2-in. rectangle; cut into 2-1/2-in. squares. Spoon 1/2 teaspoon jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.
Place on greased baking sheets. Sprinkle with cinnamon-sugar. Bake at 375° for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.
