Baba's Cream Cheese Kolacky

Place apricots in medium saucepan; cover with water. Soak overnight. Heat the apricots and water to a boil in medium saucepan over high heat; reduce heat to low. Simmer, stirring often with fork to mash and adding water if needed, until smooth and thick, about 10 minutes. (If necessary, you can chop finely with a knife or process about 1 minute in a food processor or chopper.) Add the granulated sugar, stirring until it dissolves. Cool completely.

Blend together the butter and cream cheese in a large bowl; gradually blend in flour, using hands once the dough has begun to form, until it can be shaped into a ball (this may be more or less than 2 cups). Refrigerate 4 hours or overnight.

Heat oven to 350 degrees. Divide dough into thirds. Roll out each third on a floured board into a 12-by-8-inch rectangle, 1/8 to ¼ inch thick. Cut into 2-inch squares with a pizza cutter. Place ½ to ¾ teaspoon of the apricot filling in the middle of each square. Fold each corner into middle; pinch together. (Moisten fingers with cold water if dough does not stick.)

Place cookies on ungreased cookie sheets; bake until golden, about 17 minutes per batch. Cool on wire rack; sprinkle with confectioners’ sugar.