Ingredients
1-1/4 cups all-purpose flour6 tablespoons sugar1/8 teaspoon salt4 ounces cream cheese1/2 cup cold butter, cubed1 tablespoon sour creamFILLING:1-1/4 cups chopped dried apricots1/2 cup sugar5 tablespoons orange juiceGLAZE:1 cup confectioners’ sugar4 teaspoons water
Preparation
In a large 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.
Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. 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.
Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
