Apricot Pillow Cookies

Mix dough ingredients together and chill for 3 hours:

• 1- 8 oz. package cream cheese
• 1 c. butter
• 2 c. flour

Filling:

• 1/2 c. chopped walnuts
• 1 t. sugar
• 1/2 c. apricot preserves

Egg Mixture:

• 1 egg
• 1 T. water

Sprinkle on top:

• Powdered sugar

Remove dough from refrigerator and divide into 4 portions. Let dough thaw for about 30 minutes at room temperature to make it easier to roll out.

On a lightly floured surface, roll out half the dough at a time until 1/8 inch thick. Cut dough into 2-inch squares. Place half of the squares on an ungreased cookie sheet. Place a 1/4 teaspoon of the filling in center of each square.

In a small bowl combine beaten egg and 1 tablespoon water.

Brush edges of squares on cookie sheet with egg mixture.

Lightly press together edges, seal with fork tines.

Bake at 375 for 14-16 minutes

When cookies are cool, sprinkle them with powdered sugar.

Makes 30 cookies.