Cookie 2 1/4 cups flour
1/3 cup sugar
1 cup margarine, 2 sticks
1/2 cup sour cream
2 egg yolks
Apricot Filling, see below
water
2 tsp confectioners sugar

Filling 1 cup dried apricots
1 cup water
1/2 cup light corn syrup

About 4 hours before serving, or the day ahead, mix flour and sugar with a pastry blender or 2 knives used in a scisosor fashion. Cut in the margarine until the mixture resembles coarse crumbs. Stir in the sour cream and egg yolks until well blended. Turn dough onto a lightly floured surface and knead until the dough holds together. Shape the dough into a balland wrap in plastic and refrigerate 2 hours or until the dough is firm enough to handle.

Meanwhile prepare the filling. Heat the apricots in the water in a 1 quart pan over medium high heat to boiling. Reduce the heat to low, cover and simmer for 5 minutes, drain. Place the apricots in a blender along with the corn syrup and blend until smooth. Transfer to a nonreactive container, cover and refrigerate until chilled.

Preheat the oven to 375F. Grease large cookie sheets. Roll out 1/4 of the dough on a lightly floured surface using a floured rolling pin, to a thickness of 1/8 inch. Keep the remaining dough refrigerated. Cut the dough into 2 inch squares. Place 1/2 tsp of the filling diagonally across each square. Moisten 2 opposite corners slightly with water. Fold over the filling and slightly pinch overlapping corners. Place on cookie sheet. Repeat with the remaining dough and filling, rerolling the trimings. Bake the cookies for 10 to 12 minutes or until the edges are golden brown.