These are a lot of fun to make. Instead of just folding them in half, I made them into little ravioli shapes. They definitely benefit from letting the batter cool in the fridge a bit. Also, don’t overfill and heed warning on the part about sealing them up. I had a number of casualties.
Apricot Cream Cheese Cookies
From Gina: Here’s my family’s favorite holiday cookies, my mother started making
them nearly 50 years ago and I have continued the tradition with my
children for 20 years.
2.5 cups flour
3/4 cups sugar
1/2 teaspoon salt
8 oz cream cheese
1 cup butter
4 tablespoons sour cream
1 jar apricot jam
Directions:
In a large bowl (or food processor), mix flour, sugar and salt, cut in with pastry cutter the cream cheese and butter until mixture resembles cornmeal (if using food processor, pulse for 30 seconds. Add sour cream and mix until mixture holds together. Form into 2 disks, wrap in
plastic and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Set out a small bowl of water and the apricot jelly. Roll one disk out at a time into a rectangle. Cut into 1.5″ squares, drop 1/2 teaspoon apricot jelly onto square, lightly coat the edges with water (use your finger), fold over to make a triangle and set on a parchment lined cookie sheet. Bake for 12 to 15 minutes. Dust with powdered sugar when cool (if desired). Makes about 3 dozen cookies.
