Ingredients:
Dough:
1 3-ounce package cream cheese 1 cup all-purpose flour
1/4 teaspoon salt
1/4 pound butter
2 tablespoon sugar
Filling:
1/2 cup honey
1/2 teaspoon ground cinnamon 1/3 cup pecans, finely chopped (walnuts may also be used)
Topping:
1/4 cup apricot syrup -- apricot preserves pressed through a sieve Light Cream --to brush over each completed cookie before baking
Instructions:
Cut the cream cheese and butter into the flour. Add the sugar and salt and blend well. Roll into ball and refrigerate for approximately 2 hours or overnight. Separate into two equal portions; keep one portion refrigerated until ready to use. On a lightly floured surface, roll other half into 1/8" thickness. Cut into 2" squares and place 1/2 t. filling in center of each square. Beginning at one corner, fold corner to center of square; next, taking opposite corner, fold and slightly overlap first corner. Place on ungreased cookie sheet and brush with cream. Bake in 425 degree oven for 10 minutes, or until lightly brown -- do not over bake. Remove from oven and drizzle apricot syrup in crisscross pattern over each cookie.
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