Apricot Foldups

Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts & Sweets

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         -- DOUGH:
					
   2      cups          flour
   1      teaspoon      salt
   8      ounces        cream cheese
   1      cup           butter or margarine
   1      tablespoon    milk
   1      tablespoon    white vinegar
					
                         -- FILLING:
					
  32      ounces        apricot halves, dried
   2      cups          water
   1 1/2  cups          granulated sugar
					
                         -- GLAZE:
					
     3/4  cup           confectioner's sugar
   1      tablespoon    water

Combine flour and salt.  With pastry blender, cut in cream cheese and 
butter until like coarse crumbs.  Add milk and vinegar.  Work dough with 
hands until it holds together.  Divide into four balls and roll in foil. 
Refrigerate at least four hours.

In a medium saucepan cover apricots with water, add sugar and bring to a 
boil.  Turn off heat and let cool in liquid, drain.  Preheat oven to 400 ° 
F.  On lightly floured board, roll each ball of dough 1/8 inch thick.  Cut 
into 2" inch squares.  Place apricot in center and fold each corner to 
center and pinch together.  Place on ungreased cookie sheets.  Bake 15 
minutes or until golden brown.  Remove to racks to cool.

Mix sugar and water until smooth.  Drizzle on squares while slightly cool. 
 Makes about 45 cookies.


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