|Cream cheese||250 Milliliter (1 Cup)|
|Unsalted butter||250 Milliliter (1 Cup)|
|All purpose flour||500 Milliliter (2 Cups)|
|Icing sugar||50 Milliliter (1/4 Cup)|
|Grated orange rind||1 Teaspoon|
|Honey apricot||1⁄4 Cup (4 tbs)|
In large bowl or food processor, cream together cream cheese and butter; blend in flour, sugar, salt and orange rind to form soft dough. (If using food processor, use on/off motion just until ingredients form lumps the size of large cherry tomatoes.)
Turn out dough onto large sheet of plastic wrap and press lumps together to form soft dough.
Divide into 4 parts.
Wrap and refrigerate for 2 hours or overnight.
Prepare filling of your choice.
Working with 1 portion of dough at a time on pastry cloth and using stockinette-covered rolling pin, roll out dough about 1/4 inch (5 mm) thick.
Out into circles about 2-1/2 inches (7 cm) in diameter.
Beat together egg and water and brush surface of rounds lightly.
Place teaspoonful (5 mL) of filling in centre of circle.
Dividing cookie into 3 equal sides, fold up 2 sides and pinch together.
Fold up remaining side and pinch together, leaving small amount of filling the size of a dime showing in centre.
Transfer to greased baking sheets.
Brush exposed dough with any remaining egg wash.
Bake in 400Â°F (200Â°C) oven for 15 to 18 minutes or until golden.
Let cool on racks and store in airtight containers.