- 8 ounces [227 g] cream cheese
- 1/2 pound [227 g] butter
- 2 cups [280 g] flour
- 1/2 teaspoon [2.5 mL] baking powder
- Stewed pureed apricot
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- Preheat oven to 400°F [200°C].
- Cream together butter and cream cheese.
- Sift in flour and baking powder.
- Chill dough for several hours.
- Roll out then cut dough into 3-inch [7.6-cm] squares.
- Drop a spoonful of stewed pureed apricot in the center of the dough.
- Fold one corner of the dough over the filling and press into the opposite corner.
- Press the edges around each cookie.
- Bake apart onto a cookie sheet into preheated oven for 12 to 15 minutes, until lightly browned.
- Leave to cool slightly.
- Transfer onto wire racks to cool completely.
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