Prep: 20 minutes (not counting filling)

Bake: 15 minutes

Makes: About 36 cookies

2 cups all-purpose flour

3 tablespoons granulated sugar

2 sticks (1 cup) cold unsalted butter, cubed

8 ounces cold cream cheese, cut into chunks

3⁄4 cup apricot filling (see recipe) or apricot jam

1. Pulse: Measure flour and sugar into the food processor. Add butter cubes and cream-cheese chunks. Pulse just until pastry comes clumps. Gently shape two disks; wrap in plastic and refrigerate 1 hour or more.

2. Cut: Roll 1 pastry disk out on a floured work surface to about 1⁄4 inch thick. Punch out circles using a 3-inch fluted (or plain) cookie cutter. Transfer circles to a parchment-lined baking sheet.

3. Fill: Drop 1 teaspoon apricot filling (or jam) into the center of each circle. Fold edges of circle in over the filling, forming a triangle-shaped cookie, with apricot center showing. Press corners to seal. Repeat with remaining dough.

4. Bake: Heat oven to 350 degrees. Bake until just golden, about 15 minutes. Cool. Enjoy.

Apricot filling: Measure 1⁄2 pound dried apricots, 1⁄2 cup granulated sugar, and 1 split and scraped vanilla pod (optional) into a large saucepan. Add cold water to cover by 1 inch. Bring to a boil, lower to a simmer, cover, and let cook, stirring now and then, until very thick, about 45-60 minutes. Stir in 1 tablespoon freshly squeezed lemon juice and (if you skipped the vanilla bean) 2 teaspoons vanilla extract. One tablespoon almond liqueur is nice too. Cool completely. If mixture seems too chunky, run it through a food mill.

Provenance: Inspired by my grandmother, Etta Hoffmann.