1/2 teaspoon vanilla extract or 1/4 teaspoon
1 can apricot filling
Powdered sugar, for dusting, as needed
Combine cream cheese and butter in mixing bowl with electric beaters, or
work with hands to combine thoroughly.
Add flour, salt and extract, blending until mixture forms a workable dough.
Chill dough, covered with plastic wrap, for several hours in refrigerator.
Divide dough into 4 parts. Roll each on floured surface with rolling pin
to 1-1/18 inch thickness. Cut into 2 inch squares using a sharp knife or fluted
pastry cutter. Place a scant 1/2 teaspoon filling in center; fold over two corners;
pinch to seal.
Bake in a 350 degrees F oven on parchment paper-lined baking sheets until
cookies are puffed and golden brown on bottom, about 15 to 20 minutes. Watch
closely at end.
Remove to cooling rack; when completely cool, store in covered tins until
ready to serve.
Dust with powdered sugar.
Arrange on paper doily-lined trays to serve.
Recipe and photograph courtesy of the Wisconsin Milk Marketing Board.