Dough rolled out and beginning to be filled
I use an assortment of fillings. This group has homemade strawberry jam, homemade blueberry jam, Solo apricot filling and Solo cherry filling.
Cookies on the Silpat and ready to go in the oven
And sifted with confectioners sugar
1 pound butter
8 ounces cream cheese
3 cups sifted flour
6 tablespoons cream
1 package dried apricots or prunes
Cream butter and cream cheese. Add flour and cream. Make a stiff dough and freeze. Meanwhile cook fruit in a small amount of water until tender. Add a little sugar, to taste. Don't get the filling too sweet.
Thaw the dough and roll 1/8 to 1/4" thick. Cut in 2 inch squares and place a little filling in the center of each. Fold two opposite corners together across center, overlapping points slightly. Leave the other two corners unfolded. Bake at 375°F about 15 minutes or until lightly browned. Sprinkle with confectioners sugar.
Notes: I admit to taking a shortcut and using Solo brand fruit fillings in these. Besides apricot and prune, we really like cherry, strawberry and blueberry. Sometimes I use my homemade jams. They are not as sweet as the store-bought variety.