For the pastry:
2 ¼ cups of all purpose flour
½ teaspoon of salt
8 oz of cream cheese
1 cup of unsalted butter, softened
½ cup of granulated sugar for rolling
For the Apricot filling:
1 lb of dried apricots
1 cup of sugar
To make the apricot filling:
Place 1 lb of dried apricots in a saucepan and pour in just enough water to cover the apricots. Boil until the apricots are soft but be sure not to boil them too long. Over boiling will burn the apricots.
Add in 1 cup of sugar to the apricots and mix until it is thick.
Puree the apricots in a food processor. If the apricots are too runny, cook them a little longer in the saucepan.
To make the pastry dough:
Sift the flour and salt together in a bowl and then set it aside.
Beat the butter and cream cheese together either using a stand mixer or a hand mixer for 3-5 minutes. Should be creamy or combined all the way.
Slowly add in the flour-salt mixture to the butter-cream cheese mixture. The dough should be soft but not sticky.
Section the dough into 4 equal parts and flatten the dough until it is about ¾ inch thick. Wrap the sections of dough in plastic wrap and refrigerate until it’s hard, or at least 2 hours.
Putting the filling and the dough together:
Preheat the oven to 375º.
Take one section of dough and lightly flour both sides. Then, put granulated sugar on a surface and place the dough on the sugar. Roll out the dough until it is about 1/16 inch to 1/8 inch thick.
Trim the dough into a square and then cut out 16 smaller squares with the same section of dough.
Place a small amount or a dollop of apricot filling in the center of the square.
Gently grab two opposite corners and fold one over the other so that they don’t unfold and they stay together.
Sprinkle a small amount of granulated sugar in the middle of the apricot cookies.
Bake for 12-14 minutes or until the bottom edges are golden.
Repeat steps 9-14 with the remaining dough.