APRICOT VIENNA TARTS

Steps:

• 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.