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Apricot Fold-Overs

1/2 cup butter or margarine
4 oz. sharp process American cheese; grated (1 cup)
1 1/3 cups sifted all purpose flour
2 Tbsp. water
1 cup dried apricots
1 cup granulated sugar

Cream butter and cheese till 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 till mixture
boils and becomes smooth; cool. Divide chilled dough in half.
Roll each half to 10-inch squares; cut 2 1/2-inch squares. Place
1 tsp. apricot filling in each square; bring up diagonal corners
and seal.

Bake on ungreased cookie sheet at 375F for 8-10 minutes. Makes
about 2 1/2 dozen cookies.

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