Combine cream cheese and butter with a mixer on medium speed until smooth. Add flour and baking powder and mix well. Form 2 disks out of the dough, wrap in plastic wrap and refrigerate for about 2 hours.
Once the dough has been chilled, take out one of the disks and roll it out to about 1/8″ thick on a floured surface. Using a cookie cutter or small square container as I did here, cut out approximately 1 1/2″ squares.
Now you can decide whether to fill them with just the apricot filling or with a mixture of apricot, cinnamon and chopped pecans. I did half of my cookies for each.
Fill your squares with about 1 tsp of filling and then fold over and tuck in the sides, as pictured.
This step is very important or your cookies will pop open as they bake.
Try to overlap one side, then the other side, completely so they don't open up.
Bake at 350 degrees on a greased cookie sheet for approx. 11-12 min. until the cookie is set and the bottoms are turning a golden brown.
Cool on a rack and store in an airtight container.
These can be refrigerated or frozen to preserve freshness if you plan on making them ahead of time.