Apricot Vienna Tarts

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

• Ready In: 40 mins
• Yields: 32-48 cookies

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

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.