Apricot Fold-Overs Recipe 
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Apricot Fold-Overs

1-1/4 cups flour
6 Tablespoons sugar
pinch of salt
4 ounces cream cheese
1/2 cup margarine
1 Tablespoon sour cream

1/4 cup orange juice
6 Tablespoons sugar
1 cup dried apricots, chopped

1 cup confectioners sugar
1 Tablespoon water

Dough: in large bowl mix flour, sugar and salt. Cut in cream cheese and margarine until mixture resembles cornmeal. With fork, stir in sour cream until pastry just holds together. Form into ball. Wrap and chill 1 hour.
Preheat 325 degree oven. Grease 2 large sheets. Divide dough in 1/2. On floured surface roll half dough into 10 inch square. Cut into 2 inch squares.
Place 1/2 teaspoon filling diagonally on each square. Pull opposite corners of dough up to center. Moisten under top corners and press firmly to seal.
Bake 12 - 15 minutes until light brown.

Filling: Mix in sauce pan juice, sugar and apricots. Heat to boil. Simmer, covered 10 minutes. Remove cover and simmer 10 more minutes, stirring occasionally, until most liquid is absorbed. Set aside to cool.

Makes 50 cookies

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