Apricot Vienna Tarts

Ingredients

 * ½ cup dried apricot, 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

 * 1) preheat oven to 350 °F; line cookie sheets with parchment paper and set aside.
 * 2) In a small saucepan, cook the chopped apricots and preserves until melted and apricots are soft.
 * 3) Chill in refrigerator.
 * 4) In a mixing bowl, combine cream cheese, butter and flour into a stiff dough.
 * 5) Divide into 2 equal disks, wrap in plastic and 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 and 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.