Apricot Vienna Tarts

Ingredients

 * 1/2 	cup dried apricots, chopped
 * 1 (12 	ounces) jar apricot preserves
 * 6 	ounces cream cheese
 * 1 	cup butter or margarine
 * 2 	cups flour
 * beaten eggs
 * cinnamon sugar
 * finely chopped walnuts

Directions

 * 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.