Here is the Cookie Recipe

Apricot Fold Overs (makes about 3-4 dozen in this 1/2 recipe format)

4 oz cream cheese (Tofutti!)
4 oz EB
1 cup flour
Filling

Mix above ingredients except filling. It will look like small peas then suddenly form a dough. Shape into 2 disks, wrap in plastic and refrigerate overnight. (A couple of hours worked fine for me).

Roll out very thin and cut into squares. Use a fancy wheel cutter if you have one. Put small amount of filling in center. Dampen opposite corners with wet fingers and pinch together. I try to seal them well and kind of tuck the end under the cookie when I place it on the sheet to stop them from popping open.

Bake on parchment lined sheets at 375 til lightly browned. I think this was about 10 minutes, but I can't remember. Just watch them. When cooled, you can sprinkle with confectioner's sugar or have them straight.

For the filling, you can make your own by using dried apricots, chopped. Cook them with a small amount of water for a while, adding whatever sweetener you like to taste. Cool, then food processor it.

Or you can cheat and buy the filling like I did.

I hope you like them as much as we do!