Served as snacks. Vegetarian dish.

Polish

FILLING

1 (12 ounce) jar Apricot preserves

1/2 cup finely chopped Walnuts or Pecans

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1/4 teaspoon ground Cloves

COOKIE DOUGH

1 cup Butter, softened

1 (8 ounce) package Cream Cheese, softened

2 Tablespoons Sugar

2 cups All-purpose Flour

1 large Egg, lightly beaaten

1 Tablespoon Water

Sifted Powdered Sugar

Combine filling ingredients in a small bowl; set aside. Beat butter and cream cheese at medium speed with an electric mixer until creamy; add sugar, beating well. Add flour, mixing at low speed until well blended. Divide dough into thirds; roll each portion to 1/8-inch thickness on a lightly floured surface, and cut with a 3-inch round cutter. Spoon 1/2 tsp apricot filling in center of each round. Combine egg and water; brush on edges. Fold opposite sides to center, slightly overlapping edges; pinch to seal. Place on lightly greased baking sheets. Bake at 350F for 12 minutes or until golden. Remove to wire racks to cool. Sprinkle with powdered sugar.

Preparation time: 1 hour

Cooking time: 1 1/4 hours

Yields: 5 Dozens

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