|
Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside. In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft. Chill in refrigerator. In a mixing bowl, combine cream cheese, butter& flour into a stiff dough. Divide into 2 equal disks, wrap in plastic& chill. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue this with each section of dough. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts. Bake 15-20 minutes or until light golden brown. Cool on wire rack.
|
