Ingredients

• 1/2 cup dried apricot, chopped
• 1 (12 ounce) jar apricot preserves
• 6 ounces cream cheese
• 1 cup butter
• 2 cups flour
• 1 beaten egg
• 3 tablespoons sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.

2. In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.

3. In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).

4. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.

5. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.

6. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.

7. Bake 15-20 minutes or until light golden brown. Cool on wire rack.