Ingredients

• 1/2 cup dried apricot, chopped
• 1 (12 ounce) jar apricot preserves
• 6 ounces cream cheese
• 1 cup butter or 1 cup margarine
• 2 cups flour
• beaten egg
• cinnamon sugar
• finely chopped walnuts

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& preserves until melted& apricots are soft.

3. Chill in refrigerator.

4. In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.

5. Divide into 2 equal disks, wrap in plastic& chill.

6. When dough is thoroughly chilled, cut each disk into 4 sections.

7. Roll each section into a thin round, and cut into 4 or 6 wedges.

8. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.

9. Moisten point of dough with a little water.

10. Roll dough over the preserves, tucking in the sides& continue to roll to the point.

11. Continue this with each section of dough.

12. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.

13. Bake 15-20 minutes or until light golden brown.

14. Cool on wire rack.