Tuesday, June 27, 2006



2 sticks margarine or butter , softened
6 ounces cream cheese, softened
2 cups flour
1 (12-ounce can) pureed fruit filling or prepared filling
Powdered sugar, for garnish

Cream the margarine or butter and cream cheese. Add the flour a little at a time at low speed until mixed. Chill the dough in the refrigerate in plastic wrap. You can leave in overnight.
Divide dough in 4 pieces. Roll each piece into a 8 inch square. Cut into 2 inch squares. Drop 1 teaspoon of filling in center. Fold in corners and press to seal. Bake on greased cookie sheet at 375 F for about15 to 20 minutes. Sprinkle powdered sugar on top after it cools for garnish.

Apricot Filling:

1 cup dried apricots
1 cup water
½ cup sugar
1 teaspoon grated orange peel
2 tablespoons orange juice

Cook apricot in water until tender. Add other ingredients. Stir and cool.

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