Apricot Vienna Tarts

Description
A light, delicate cookie; very pretty on a holiday platter.32-48 cookies, 40 minutes preparation

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.