1SOFTENED 8 OZ PACKAGE OF CREAM CHEESE
3 TABLESPOONS SUGAR
1/4 TEASPOON SALT
mix till WELL blended then mix in
2 CUPS ALL PURPOSE FLOUR
Pulse till a dough forms ........divide in 1/2 and place in fridge 2 hours or overnight.In a sauce pan cook
1 CUP DRIED APRICOTS
1/4 CUP BRANDY
1/2 TEASPOON CINNAMON
Bring to a boil then reduce to a simmer till about 1/2 the liquid is gone. About 6 or 7 min. Stir in
1/2 CUP SUGAR
1 CUP CHOPPED WALNUTS.
Actually after making this several times I put the apricot mixture the sugar and the nuts in my processor and gave it a few pulses till it looked chopped but not a paste.
Then I spread 1/2 the apricot filling over this leaving about a 1/2 inch edge with no filling. I rolled it out on parchment paper,to make pick up easier.
Now with a knife or pizza cutter I cut the dough into pie wedges They recommended 16 pieces. Here comes the fun part. Starting at the widest part roll your dough crescent style
Put that little pointy part down on your cookie sheet. Parchment was used here also. Don't know if it was necessary but hate to find out at the last minute that the cookies won't come off the sheet.
Now brush each cookie with a beaten egg or heavy cream
Bake 325 degrees for 35 min. They were so yummy. Once they were frozen I popped half of them in a freezer bag and baked as needed.After several batches of apricot I started to do my own thing. I used dried cranberries in place of the apricots and candied ginger instead of cinnamon and replaced the walnuts with pecans.Such fun. I still have some in the freezer. I think I'll go and bake 8 or 10 for tea break Jiggy (the hubby) will be watching the Notre Dame game and I'll be a happy camper..........said the hobbit