Also, some sanding sugar may be yummy sprinkled on top of the glaze... Just an idea. More pictures to come once I get my old digital Casio up and running again (it needs a charge).
Jane's Apricot Fold-Ups
for dough:
2 cups flour
1 tsp salt
8 oz cream cheese, barely softened (just enough to cut into dough)
1 cup unsalted butter, chilled
1 Tbsp milk
1 Tbsp white vinegar
few drops (seriously!) almond extract
(I used St. Dalfour's Thick Apricot Spread, 10 oz.)
for glaze:
3/4 cups powdered sugar
approximately 1 Tbsp water
In a large bowl, combine flour and salt with a whisk. Cut in cream cheese and butter with a pastry blender until the dough resembles coarse meal. (*Note: I used a food processor; the pastry blender is the method my mother-in-law uses). Add milk, vinegar, & almond extract and mix until just combined, then turn out dough onto Silpat or floured surface. Work dough with hands until the dough holds together. Cut into four equal balls, then wrap individually in waxed paper. Chill for at least 3 hours.
Preheat oven to 400 deg. F. When dough is chilled, take out one ball at a time and roll into a rectangle on a Silpat or floured surface. Cut into 1 1/2 - 2 inch squares (this is really just personal preference, the bigger the square the more filling each can hold). Drop a tiny amount (1-2 tsp, depending on the size of the squares) of your chosen filling in the center of each square, then pull the corners of the square together in the middle and lightly push down.
Bake on ungreased cookie sheets lined with parchment paper for 15 minutes, or until tops of the fold-ups are golden brown. While waiting for them to bake, place parchment paper under cooling racks and prepare glaze. Once they're done, place fold-ups on cooling racks. Drizzle with glaze while they're still warm! Enjoy :)
