---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apricot Turnovers
  Categories: Cookies
       Yield: 12 servings
  
      16 tb Butter or margarine
       2 pk Cream cheese
       2 c  Flour; sifted
            Apricot filling
            Apricot filling:
       8 oz Dried apricots
       2 c  Cold water
     1/2 c  Sugar
       1 ts Lemon juice
       1 ds Cinnamon
       1 tb Butter
  
      APRICOT FILLING:  Cook apricots in water until almost tender, stirring
   occasionally.  Add sugar and lemon juice. add the dash of cinnamon,
   continue cooking until thickened and tender. Remove from heat and add
   butter.  cool.  If you prefer a sweeter filling, you may add more sugar.
      COOKIE; Cream cheese and margarine together, add flour slowly until a
   smooth dough is formed.  Use a wooden spoon to cream and not a mixer. Chill
   dough 10-15 minutes. Roll out on a floured board to a thin layer, cut in
   circles and place on an ungreased cookie sheet. Use a small amount of
   apricots on half the circles to within 1/4 of the edge. Fold circles over
   and press edges together with a fork. Bake at 350F for 15-20 minutes. It
   will be a very pale golden brown. When cool, ice with powdered sugar icing.
   These are delightful with hot tea.
       Margaret Garland DFYX18A Source: Prize Winning Recipes from the State
   Fair of Texas, 1976.
  
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