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48 cookies
2 packages (3 oz each) cream cheese, softened
1 cup butter or margarine, softened
2 tablespoons sugar
2 cups all-purpose flour
Filling
2 eggs
1/4 cup chopped nuts (optional)
1 can Solo or 1 jar Baker Apricot filling
1/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon vanilla
Preheat oven to 350° F.
Beat cream cheese, butter and sugar in medium bowl until fluffy. Stir in flour to make soft dough. Divide dough in half. Shape each piece of dough into about twenty four 1-inch balls. Press balls into bottom and up side of ungreased 13/4 miniature muffin pans. Set aside.
To make filling, beat sugar, eggs, flour, vanilla and apricot filling in medium bowl until blended. Stir in nuts. Spoon evenly into pastry-lined muffin cups.
Bake 25 to 30 minutes or until filling is set and crust is golden. Cool completely in pans on wire racks.
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