Apricot Vienna Tarts - cooking recipe

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

Preparation

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.