Cookies

• In a large mixing bowl, cream together cream cheese and butter until smooth.
• Slowly add the flour and salt to the mixer until well blended and a dough forms.
• Remove dough from mixing bowl and roll into a ball.
• Wrap in a piece of parchment paper and chill dough overnight in the refrigerator (or for a minimum of 1 hour).
• Preheat oven to 350 degrees F.
• Once dough has chilled begin to roll out the dough to 1/4 inch thick.
• Cut into 2 inch squares and place about 1 teaspoon of apricot jam into each center.
• Overlap the opposite corners of the dough and pinch together.
• Place cookies on an ungreased cookie sheet and bake for 12-14 minutes.
• Allow cookies to cool completely (they will feel soft when you immediately remove them from the oven but they will harden up) before removing from baking sheet and then sprinkle with powdered sugar

Filling

• To make the filling combine the apricots, 2 cups of water, honey, and lemon juice in a small pot over medium-high heat.
• Bring mixture to a boil and then allow to simmer for about 15 minutes, stirring consistently until apricots are soft.
• Place mixture in a food processor and pulse until a thick apricot jam/paste forms.
• Pour into a jar and store in the refrigerator until ready to use.