1 pkg. 8 oz. (240 g) cream cheese, softened
1 cup butter or margarine, softened
2 cups flour
pinch salt
1/2 cup sugar
1 teaspoon vanilla extract

Filling:

1 cup walnuts, chopped
1/2 teaspoon ground cinnamon
3/4 cup dried apricots, chopped
1/4 cup packed light brown sugar

Spread:
1/2 cup apricot or peach preserves
 

Toping:

1-2  tablespoons milk

2 tablespoons sugar
1 teaspoon ground cinnamon

Makes 4 dozen.
 

• In food processor, beat margarine or butter with cream cheese until blended and smooth. Add in vanilla extract, salt, 1 cup flour, and 1/2 cup sugar until blended. With spoon, stir in remaining flour and divide dough into 4 equal pieces.
• Wrap each piece with plastic wrap and refrigerate until firm, at least 1 hour. 
• In medium size bowl mix walnuts, dried apricots and brown sugar for filling and set aside. 
• Line 2 large cookie sheets with foil and grease foil. Set aside.
• On lightly floured surface with a rolling pin roll each package of the dough into a 9 inch circle. Spread circle with 2 to 3 tablespoons apricot or peach preserves. Sprinkle with 1/4 apricot filling. Gently press filling onto dough and cut dough into 12 equal wedges. 
• Starting at curved edge, roll up each wedge, jelly-roll fashion and place on cookie sheet, point side down, about 1/2 inch apart. 
• Preheat the oven to 325 F (160 C). 
• Repeat everything with remaining dough. 
• With pastry brush, brush cookies with milk. Mix  2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle cookies with cinnamon, sugar mix. 
• Bake at 325 F (160 C) about 30 to 35 min.