*  Exported from  MasterCook II  *
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Cookies                          Jewish
                 Desserts                         Holidays
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Ground pecans
    1      cup           Currants
      1/2  cup           Sugar
    1      teaspoon      Cinnamon
    8      ounces        Cream cheese -- room temperatu
    2      cups          All purpose flour
    1      cup           Butter -- room temp.
    2      tablespoons   Sugar
   12      ounces        Apricot jam -- jar
 For filling: Combine pecans, currants, sugar and cinnamon in mixing
  For dough: Combine cream cheese, flour, butter and sugar in processor
 or mixer and blend well. Divide dough into 4 pieces. Dust each with
 flour, shaking off excess. Roll each piece between sheets of waxed paper
 into 10 circle. Refrigerate 1 hour.
 Preheat oven to 375. Grease baking sheets. Spread each circle of dough
 with apricot jam. Divide filling among circles, spreading evenly. Cut
 each into 12 wedges. Roll up each wedge from bottom to point.
 Arrange on prepared sheets, point side down. Bake until golden, about
 16-17 minutes.
 Transfer to wire rack and let cool. Store cookies in airtight container.
  Tips: Be sure to work on just one circle at a time and keep others
 refrigerated. Don't overdo the jam and cinnamon/pecan filling because
 they tend to overflow and will burn quickly on your baking sheets.
 Remove at once from the baking sheet to cool on racks when they turn
 golden brown on top. After rolling out between waxed paper, one hour of
 cooling is perfect to cut out, but they may be made ahead and
 refrigerated longer. Just leave them out a bit before cutting out so
 dough won't be so stiff to handle properly and roll well.
  Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B
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