1 C. flour
1/2 C. butter or margarine, cut into pats
6 T. reduced-fat cream cheese
3/4 C. light brown sugar, packed
1 egg, slightly beaten
1 T. butter or margarine, softened
1/2 tsp. vanilla
1/4 tsp. salt
2/3 C. dried apricots, finely chopped
1/3 C. pecans, chopped

Preheat oven to 325º. Combine flour, 1/2 cup butter and cream cheese in a blender container or food processor. Process until the mixture forms a ball. Chill, wrapped in plastic wrap, for 15 minutes. Combine the brown sugar, egg, 1 tablespoon butter, vanilla and salt in a medium mixer bowl. Beat at medium-high speed until smooth. Stir in the apricots and pecans. Shape the dough into twenty-four 1″ balls. Press the balls over the bottoms and up the sides of 24 greased miniature muffin cups. Spoon the apricot mixture into the prepared muffin cups. Bake for 25 minutes, or until the filling is set. Cool in the muffin cups on a wire rack.

Author:       Categories: Cookbook, Desserts, Pastries

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