- 1 1/4 cups all-purpose flour
- 6 tablespoons sugar
- 1/8 teaspoon salt
- 4 ounces cream cheese
- 1/2 cup cold butter
- 1 tablespoon sour cream
- FILLING:
- 1 1/4 cups chopped dried apricots or cherries
- 1/2 cup sugar
- 5 tablespoons orange juice
- GLAZE:
- 1 cup confectioners' sugar
- 4 teaspoons water
- 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.
- Meanwhile, combine filling ingredients in a saucepan; 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. Set the filling aside to 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 degrees F for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.