Polish Apricot-Filled Cookies

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 8 oz cream cheese, softened
• 2 sticks (1 cup) unsalted butter, softened
• 1 large egg, lightly beaten with 2 teaspoons water for egg wash
• 1 3/4 cups coarsely chopped dried apricots (10 oz)
• 1/2 cup golden raisins
• 2/3 cup mild honey
• 1/4 cup sweet orange marmalade
• 1/2 teaspoon cinnamon
• 1 cup water
• Garnish: confectioners sugar
• parchment paper

1. Whisk together flour and salt in a bowl until combined.
2. Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.
3. Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.
4. Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.
5. Put oven rack in middle position and preheat oven to 375u0b0F. Line a large baking sheet with parchment.
6. Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.
7. Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)
8. Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.

flour, salt, cream cheese, unsalted butter, egg, golden raisins, honey, sweet orange marmalade, cinnamon, water, confectioners sugar, parchment paper

Taken from www.epicurious.com/recipes/food/views/polish-apricot-filled-cookies-231210 (may not work)