APRICOT FOLDOVERS
Adapted from source: AGM/Cape Cod
Makes 50 cookies

Note from source: These are my favorites. They are great warm so watch out for nibblers. The first time I made them none survived the cooling. Also I have made the dough in advance and frozen it. Defrost and use as fresh. Hope you like them.

FOR THE APRICOT FILLING:
4 ounces chopped dried apricots
1/4 cup orange juice
6 tablespoons sugar
FOR THE DOUGH:
1 1/4 cups unsifted flour
6 tablespoons sugar
Pinch salt
4 ounces cream cheese
1/4 cup butter
3 tablespoons sour cream

TO PREPARE THE APRICOT FILLING:
In a small saucepan, mix the apricots, orange juice, and sugar. Heat to boiling and reduce heat. Let simmer until the apricots are tender adding orange juice as needed to keep from burning. Let cool. Will keep refrigerated.

TO PREPARE THE DOUGH:
In a large bowl or bowl of food processor, combine the flour, sugar, and salt.

With pastry blender or off-and-on pulse cut in the cream cheese and butter until the mixture resembles cornmeal.

With a fork or pulses mix in the sour cream just until the dough holds together in a ball. Refrigerate at least 1 hour.

TO BAKE:
Preheat oven to 325 degrees F. Grease 2 large cookie sheets or line them with parchment paper.

Divide the dough into pieces. Working with one piece at a time, refrigerate the others. On a floured surface roll the dough into a rectangle. Cut into 2-inch squares with a fluted pastry cutter.

Place a small amount of apricot filling in the center of the square and fold the opposite ends together and pinch closed. You may want to moisten the dough to seal it. Place on cookie sheet.

Bake 12-15 minutes or until golden brown on the bottom. Let cool on a wire rack.