Ingredients:

1 cup Butter softened

1 pkg. (8 ounces) Cream cheese, softened

1 tsp. Vanilla extract

1/4 tsp. Salt

2 cups All-purpose flour

3/4 Granulated sugar

3/4 cup Dried apricots (chopped small)

1/4 Packed light brown sugar

1 1/2 tsp. Grounded cinnamon

1/2 cup Seedless red raspberry jam

1 tablespoon milk

Directions:

1. In large bowl, with mixer at low speed, beat butter with cream cheese, until blended and smooth 
2. Beat in vanilla, salt, 1 cup flour, and 1/4 cup granulated sugar blended
3. Stir in remaining 1 cup flour
4. Mix the ingredients #’s 1-3 in bowl with the dough knead attachment
5. Divide dough into 4 equal pieces, wrap each in plastic wrap: refrigerate 2 hours until firm to roll.
6. Prepare filling: in a medium bowl, apricots, stir brown sugar, 6 tablespoons granulated sugar and 1/2 tsp. cinnamon until well mixed 
7. Line 2 cookie sheets with tin foil and spray with pam to grease foil
8. Preheat oven to 325 F. On a large cutting board lightly flour surface and rolling pin, roll out 1 piece of dough (keep other pieces of dough in refrigerator)
9. Cut the 1 dough piece into 12 equal wedges with a pastry wheel or sharp knife
10. Spoon 1/4 tbsp. jam and 1/4 tbsp of apricot mixture (into smaller amounts) into each equal wedge of dough and roll and create overlap triangular pieces
11. Repeat same steps with the other 3 dough pieces (leave each dough piece in refrigerator until ready to roll out and fill)
12. Place cookies on cookie sheet 1/2 inch apart from one another
13. In a cup, mix remaining 2 tablespoons sugar, remaining 1 tsp. cinnamon, 
14. Brush milk lightly on each cookies and then brush sugar/cinnamon mixture on the cookies
15. Bake cookies on a cookie sheet on medium rack for 30 minutes until lightly brown 

• Serves 4 dozen