Name: Polish Apricot-Filled Cookies
Cook time: 1 1/2 hr
Total time: 4 hr (includes chilling)
Yield: Makes about 5 dozen
Ingredients: 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

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Polish Apricot-Filled CookiesMikkel Vang

Fredricka Schwanka of Terryville, Connecticut, re-created her grandmother's recipe for these pastrylike cookies. This dough is extremely tender — if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet. You will have leftover filling, which is wonderful spread on toast or an English muffin.

Cooks' note:

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

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