3 or 4 oz. cream cheese, room temp.
1 stick butter, room temp.
1 c. flour

Mix into a dough. Form into ball and flatten. Chill 1 hour. Roll out 1/8 inch thick. Cut into small circles 2 1/2 or 3 inches. Moisten edges with water. Put 1 level teaspoon in center, fold over and press edges to seal. Prick top. Bake at 325 degrees until light brown.

APRICOT FILLING:

8 oz. dried apricots, chopped fine in a food processor
1/4 c. water
1 tsp. vanilla
1/2 tsp. nutmeg

Cook in small saucepan until thick and bubbly. Cool.

GLAZE TOPS WITH:

1 c. powdered sugar
1 tbsp. milk
1 tsp. vanilla
1 tsp. melted butter

Mix well and glaze pastries while warm.