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Bohemian Kolache

1 (8 ounce) package Cream Cheese (remove from refrigerator 30 minutes before use)
1 pound (2 cups) butter (remove from refrigerator 30 minutes before use)
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract or 1/4 teaspoon lemon extract
1 can apricot filling (or your favorite jam or preserves)
Powdered sugar, for dusting, as needed

1. Combine cream cheese and butter in mixing bowl with electric beaters, or work with hands to combine thoroughly. Add flour, salt and extract, blending until mixture forms a workable dough. Chill dough, covered with plastic wrap, for several hours in refrigerator.
2. Divide dough into 4 parts.
3. Roll each on floured surface with rolling pin to 1 1/18 inch thickness.
4. Cut into 2 inch squares using a sharp knife or fluted pastry cutter.
5. Place a scant 1/2 teaspoon filling in center; fold over two corners; pinch to seal.
6. Bake in a 350°F (175°C) oven on parchment paper-lined baking sheets until cookies are puffed and golden brown on bottom, about 15 to 20 minutes. Watch closely at end. Remove to cooling rack; when completely cool, store in covered tins until ready to serve.
7. Dust with powdered sugar. Arrange on paper doily-lined trays to serve.

Makes about 2 to 2 1/2 dozen.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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