Apricot Pockets

Makes one dozen

1/2 c. butter

3-oz. pkg. cream cheese

1 c. all-purpose flour

16-oz. can apricot halves, drained

1 c. sugar

1/2 c. powdered sugar

Mix together butter, cream cheese and flour; form a ball. Wrap in plastic wrap and refrigerate overnight. Work dough until soft. Roll out on a floured board. Cut dough into twelve 3-inch by 3-inch squares. Take each apricot half, roll in sugar and place on a square. Fold up corners to the center to form a pocket. Place on a parchment paper-lined baking sheet. Bake at 350 degrees for 20 to 25 minutes, until lightly golden. When cool, sprinkle with powdered sugar.

For a little extra sweetness, drizzle a powdered sugar glaze over freshly-baked cakes, pies and cookies. It’s easy...just add 2 tablespoons milk to 1-1/2 cups powdered sugar and stir until smooth.