Apricot Fold overs

Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours. Meanwhile, cook dried apricots according to package directions. Drain well. Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half. Roll each half to 10-inch squares; cut 2 1/2-inch squares. Place 1 tsp. apricot filling in each square; bring up diagonal corners and seal. Bake on ungreased cookie sheet at 375F for 8-10 minutes. Makes about 2 1/2 dozen cookies.