1 lb. butter (if butter is used, omit salt)
1 lb. softened cream cheese
1 lb. flour (4 c.)
1 tbsp. sugar (optional)
1/2 tsp. salt

Mix all above ingredients well with your hands. Chill overnight. Make 1 1/2 inch balls with dough and roll out in POWDERED SUGAR, NOT FLOUR. Fill with apricot filling or nut filling. Bake at 350 degrees for 10-12 minutes or until brown in color.

HINT: Spray your cookie sheet well with PAM or some other spray to keep from stocking to pan. Filling does run sometimes, but if you spray your cookie sheet and spatula, they shouldn't stick and break when you take the cookies off the cookie sheet.

HINT: When you put the filling on the rolled out dough, try not to put it in one glob. Start at the edge closest to you and spread filling along the edge and then roll away from you and form a crescent. Pinch the ends closed to keep the filling in while baking. Cool cookies after removing from cookie sheet, and sift powdered sugar over them.

APRICOT FILLING:

2 (6 oz.) pkgs. dried apricots (or 1 lb. box if you can get them)
1 1/2 c. water

Cook until soft enough to mash with potato masher. I find that if you put them in the mixer and beat to make a smooth paste. Add 1 cup sugar or more if desired, optional.

NUT FILLING:

Grind about 2 1/2 cups nuts and add enough sugar to sweeten and enough milk to moisten, to make a paste a little thicker then pudding.