Apricot-Raspberry Cookies
    4 dozen
    1 cup margarine or butter, softened
    1 - 8oz. package cream cheese, softened
    2 cups flour
    3/4 cup sugar
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    1 cup walnuts, chopped
    3/4 cup dried apricots, chopped
    1/4 cup packed light brown sugar
    1 1/2 teaspoons ground cinnamon
    1/2 cup seedless raspberry preserves
    1 tablespoon milk
    1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth
    2. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended
    3. With spoon, stir in remaining flour
    4. Divide dough into 4 equal pieces
    5. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours
    6. Make filling
    7. Line 2 large cookie sheets with foil; grease foil
    8. Remove 1 package of the dough
    9. Roll into a 9 inch circle, (use rolling pin) on lightly floured surface
    10. Spread with 2 tablespoons raspberry preserves
    11. Sprinkle with about 1/2 cup apricot filling
    12. Gently press filling onto dough
    13. Cut dough into 12 equal wedges
    14. Starting at curved edge, roll up each wedge, jelly-roll fashion
    15. Place on cookie sheet, point-side down, about 1/2 inch apart
    16. Repeat with remaining dough
    17. Mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon
    18. With pastry brush, brush cookies with milk
    19. Sprinkle with cinnamon, sugar mix
    20. Bake at 325 F 30 to 35 min.
     

    Filling

    Mix walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar, and 1/2 teaspoon cinnamon

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