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1
For filling: Combine pecans, currants, sugar and cinnamon in mixing bowl.
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2
For dough: Combine cream cheese, flour, butter and sugar in processor or mixer and blend well.
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3
Divide dough into 4 pieces.
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4
Dust each with flour, shaking off excess.
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5
Roll each piece between sheets of waxed paper into 10 inch circle.
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6
Refrigerate 1 hour.
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7
Preheat oven to 375F (190C).
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8
Grease baking sheets.
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9
Spread each circle of dough with apricot jam.
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10
Divide filling among circles, spreading evenly.
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11
Cut each into 12 wedges.
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12
Roll up each wedge from bottom to point.
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13
Arrange on prepared sheets, point side down.
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14
Bake until golden, about 16 to 17 minutes.
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15
Transfer to wire rack and let cool.
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16
Store cookies in airtight container.
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17
Tips: Be sure to work on just one circle at a time and keep others refrigerated.
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18
Don't overdo the jam and cinnamon/pecan filling because they tend to overflow and will burn quickly on your baking sheets.
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19
Remove at once from the baking sheet to cool on racks when they turn golden brown on top.
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20
After rolling out between waxed paper, one hour of cooling is perfect to cut out, but they may be made ahead and refrigerated longer.
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21
Just leave them out a bit before cutting out so dough won't be so stiff to handle properly and roll well.
