Apricot Vienna Tarts

Mary Scheffert's Note:

A light, delicate cookie; very pretty on a holiday platter.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 32 cookies

• ½ 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

Directions:

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.