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1
APRICOT FILLING: Cook apricots in water until almost tender, stirring occasionally.
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2
Add sugar and lemon juice.
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3
add the dash of cinnamon, continue cooking until thickened and tender.
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4
Remove from heat and add butter.
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5
Cool.
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6
If you prefer a sweeter filling, you may add more sugar.
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7
COOKIE; Cream cheese and margarine together, add flour slowly until a smooth dough is formed.
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8
Use a wooden spoon to cream and not a mixer.
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9
Chill dough 10 to 15 minutes.
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10
Roll out on a floured board to a thin layer, cut in circles and place on an ungreased cookie sheet.
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11
Use a small amount of apricots on half the circles to within 1/4 inch of the edge.
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12
Fold circles over and press edges together with a fork.
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13
Bake at 350F (180C) for 15 to 20 minutes.
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14
It will be a very pale golden brown.
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15
When cool, ice with powdered sugar icing.
