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