Apricot Vienna Tarts

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READY IN: 40mins
Recipe by Mary Scheffert

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

Ingredients Nutrition


  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.

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