12 ounces butter (room temperature)
3 cups flour (all-purpose)
28 ounces apricot filling (or prune, raspberry, etc.)
Garnish: confectioners' sugar for dusting
In a large bowl, beat cream cheese with butter until light and fluffy. Add flour, 1 cup at a time, and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. Heat oven to 350 F. Roll out dough 1/4 inch thick on a silicone mat or a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling, pressing dough together lightly. Alternatively, brush a tiny bit of beaten egg white on one point and press the opposite point on it. Bake for 15 minutes (longer if baking frozen) or when corners start to brown. Cool completely and dust with confectioners’ sugar. Note: These tend to become soggy if held for several days, so store them tightly covered without the confectioners' sugar. Dust with confectioners' sugar just prior to service.