APRICOT FOLD OVERS
(Perfect with coffee or tea)

1/2 c. butter
1 c. sharp cheese, grated
1 1/3 c. sifted flour
2 Tbsp. water
1 c. dried apricots
1 c. sugar

Cream butter and cheese until light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4- 5 hours. Meanwhile, cook dried apricots according to package directions. Drain well. Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool. Divide chilled dough in half and roll each half to 10 inch square; cut 2 1/2 inch squares. Place 1 teaspoon apricot filling in each square. Bring up diagonal corners and seal. Bake on un-greased cookie sheet at 375° for 8-10 minutes. Makes 2 1/2 dozen cookies.