---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies
       Yield: 48 servings
       2 pk Cream cheese, softened
       1 c  Butter or margarine,
       2 T  Sugar
       2 c  All-purpose flour
     1/2 c  Sugar
       2    Eggs
     1/4 c  All-purpose flour
       1 t  Vanilla
       1 cn SOLO Apricot fruit filling
     1/2 c  Chopped nuts (opt)
   Preheat oven to 350'F. Beat cream cheese, butter and 2 tablespoons sugar
   in medium bowl with electric mixer until fluffy. Stir in 2 cups flour to
   make soft dough. Divide dough in half. Shape each piece of dough into
   about 24 (1“) balls. Press balls into bottom and up side of ungreased
   miniature (1 3/4”) muffin cups. Set aside.
   TO MAKE FILLING, beat 1/2 cup sugar, eggs, 1/4 cup flour, vanilla and
   apricot filling in medium bowl with electric mixer until blended. Stir in
   nuts. Spoon evenly into pastry-lined muffin cups. Bake 25-30 minutes or
   until filling is set and crust is golden. Cool completely in muffin cups
   on wire racks.
   Makes about 4 dozen cookies.