8 ounces cream cheese, softened
2 cups or 1 pound butter, softened
2 cups flour
1/2 tsp salt
1/2 tsp vanilla extract or 1/4 tsp lemon extract
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 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 1-1/8 - 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 350 degree F oven on parchment paper-lined baking sheet until cookies are puffed and golden brown on bottom, about 15 to 20 minutes. Watch them closely towards the end.
When completely cool, store in covered tins until ready to serve. Dust with powdered sugar.
Arrange on paper doily-lined trays to serve.
Makes 9 servings