Ingredients
2
1/4 cups all-purpose flour
8
oz cream cheese, softened
2
sticks (1 cup) unsalted butter, softened
1
large egg, lightly beaten with 2 tsp water for egg wash
1
3/4 cups coarsely chopped dried apricots (10 oz)
1/4
cup sweet orange marmalade
Special equipment: parchment paper
Garnish: confectioners sugar
Directions
2.
Whisk together flour and salt in a bowl until combined.
3.
Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.
4.
Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.
5.
Make filling while pastry chills:
6.
Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.
7.
Assemble and bake cookies:
8.
Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment.
9.
Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.
10.
Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)
11.
Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.
13.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.
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