Apricot jam/preserves may melt onto baking sheets if spread too thick. Transfer to another sheet to prevent burning or double pan for last half of baking.
Original recipe makes 4 dozen
Ingredients
1 cup ground pecans
1/2 cup white sugar
1 tablespoon ground cinnamon
1 (8 ounce) package cream cheese
2 cups all-purpose flour
1 cup butter
2 tablespoons white sugar
1/4 cup all-purpose flour
1 cup apricot preserves
Directions
- To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside.
- In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces.
- Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour.
- Preheat over to 375 degrees F (190 degrees C). Grease baking sheets.
- Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
- Bake 12 – 15 minutes.
Nutrition
Calories: 112 kcal
Carbohydrates: 12.2 g
Cholesterol: 15 mg
Fat: 6.8 g
Fiber: 0.4 g
Protein: 1.2 g
Sodium: 41 mg