Apricot Empanadas

• 1 cup butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour
• 2 teaspoons grated lemon zest
• 6 tablespoons apricot jam
• Cinnamon-sugar

1. In a small bowl, cream butter and cream cheese until light and fluffy. Gradually beat in the flour and lemon zest. Shape dough into a ball. Cover and refrigerate overnight.
2. Remove dough from the refrigerator 1 hour before rolling. On a lightly floured surface, roll the dough into a 17-1/2x12-1/2-in. rectangle; cut into 2-1/2-in. squares. Spoon 1/2 teaspoon jam onto each square. Brush edges with water; fold pastry over filling, forming a triangle. Seal edges well with a fork.
3. Place on greased
4. . Sprinkle with cinnamon-sugar. Bake at 375u0b0 for 15-18 minutes or until golden brown. Remove to wire racks. Refrigerate leftovers.

butter, cream cheese, flour, lemon zest, apricot jam, cinnamonsugar

Taken from www.tasteofhome.com/recipes/apricot-empanadas/ (may not work)