Apricot Tea Cookies

I found this recipe in a Taste of Home magazine, and made these cookies for Christmas last year. My family and our guests loved these little melt-in-your-mouth cookies.

• Ready In: 1 hr 45 mins
• Yields: 4 dozen

Ingredients

• 1 1⁄4 cups all-purpose flour
• 6  tablespoons sugar
• 1⁄8 teaspoon salt
• 4  ounces cream cheese
• 1⁄2 cup  cold butter, cubed
• 1  tablespoon sour cream

• FILLING

• 1 1⁄4 cups  chopped  dried apricots
• 1⁄2 cup sugar
• 5  tablespoons  orange juice

• GLAZE

• 1  cup confectioners' sugar
• 4  teaspoons water

Directions

1. In a large mixing bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
2. Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer 10 minutes. Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
3. Divide dough in half. On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
4. Place on greased baking sheets. Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients. Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up. Drizzle the glaze over cooled cookies.
5. NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.