Polish Apricot-Filled Cookies

Ingredients

• 0.5 teaspoon cinnamon 
• 60 servings powdered sugar 
• 8 oz cream cheese softened
• 10 oz apricot dried coarsely chopped
• 1 large water with 2 teaspoons water for egg wash lightly beaten
• 2.3 cups flour all-purpose
• 0.5 cup golden raisins 
• 0.7 cup honey 
• 0.3 cup orange marmalade sweet
• 0.5 teaspoon salt 
• 1 cup butter unsalted softened
• 1 cup water 

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• hand mixer
• stand mixer
• wax paper
• spatula
• rolling pin

Directions

1. Whisk together flour and salt in a bowl until combined.
2. Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.
3. Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.
4. Bring apricots, raisins, honey, marmalade, cinnamon and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes.
5. Transfer to a small bowl and cool until warm, about 20 minutes.
6. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.
7. Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment.
8. Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square.
9. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.
10. Working quickly, place 1 heaping teaspoon filling in center of each square.
11. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (If dough becomes too soft, freeze it on a baking sheet for a few minutes.)
12. Arrange cookies 2 inches apart on baking sheet.
13. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cooled baking sheet.
14. Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.