!/2 c. butter
4 oz. finely shredded sharp Cheddar cheese (1 cup)
1 ½ c. all-purpose flour (I prefer King Arthur)
2 T. water
1 c. dried apricots
2 ½ c. hot water
1 c. granulated sugar
Chop the dried apricots by hand into ¼ inch pieces. Place in a medium saucepan and cover with the hot water. Allow to soak for about an hour.
Cream the butter and cheese on medium speed until light and fluffy. Blend in the flour. Add the water and mix well. Roll into a ball and flatten to a six inch disc. Wrap disc in plastic wrap and chill for 4-5 hours.
Meanwhile, cook the apricots and water over medium heat. When the mixture is boiling, turn the heat down, continue to simmer and stir frequently for about 30-45 minutes. Apricots should be soft and mushy, and the sauce thick. Add the sugar and continue to stew stirring constantly for another 5-10 minutes until very thick. Remove from heat and cool.
Divide the chilled dough into quarters. On a lightly floured board, roll one quarter of dough into a 6” x 8” rectangle. Cut the rectangle into 2” squares. Place ½ teaspoon of filling on each square; fold over and seal. Bake the cookies on a parchment lined sheet in a preheated 375 degree oven for 8-10 minute, or until lightly browned on the edges. Makes 4 dozen cookies.