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Easy Apricot Foldovers - Alice Kuhar's Recipes

1 Package piecrust mix (for 2-crust pie)
3-oz. package cream cheese, softened
Apricot, grape, or raspberry preserves
2 Tablespoons granulated sugar
2 Tablespoons milk
1 Teaspoon lemon extract
32 Pecan halves
In a medium bowl, combine piecrust mix, cream cheese, sugar, milk, and lemon extract. Stir with a fork till mixture forms a ball. Divide the dough in half.

On a lightly floured surface, roll each portion into a 10-inch square. With a pastry wheel or knife, cut each large square into sixteen 2-1/2 inch squares. Spoon _ teaspoon preserves in the center of each square. Place a pecan half on top of preserves on each. Moisten two opposite corners with water; bring corners up over filling. Pinch corners tightly together to seal.

Arrange filled turnovers on a cookie sheet. Bake in a 350 degree oven for 10 to 12 minutes or till golden. Transfer immediately to a wire rack to cool. Sift powered sugar over tops. Makes 32 cookies.

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