Over the moon for apricots

I promised another selection from Bev Kruse’s wonderful holiday repertoire. I can remember these being in high demand when Bev made them for a holiday bake sale  that was a fundraiser for our high school choir trip to Germany 30 years ago!

Apricot Half Moons

Cream ½ cup butter, 3 ounces cream cheese and 1 cup flour. Form dough into ball and place in refrigerator for a short time. When dough is chilled, roll out quite thin and cut with round cookie cutter or large glass. The dough rolls out very easily. Place on each cookie a tiny spoonful of the apricot filling. Fold dough over to form a half moon and seal edges by pressing down with a fork. Bake at 350 degrees for 15 to 20 minutes until delicately browned. Sprinkle while hot with granulated sugar. Makes about 30.

Filling: Cut 12 ounces dried apricots into small pieces. Cover with 2½ to 3 cups water and 1 cup sugar. Cook, watching carefully so it doesn’t stick to pan. Stir and cool. This amount of filling is enough for about three double batches of the cookies. It can be stored in the refrigerator for weeks, even months.

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