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1
Cream margarine with cream cheese in large bowl of electric mixer.
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2
Gradually add flour.
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Blend well.
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4
Divide dough into four parts.
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5
Chill dough wrapped in waxed paper for 3 to 4 hours.
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6
To shape: On floured surface, roll out one portion and cut into circles w/ round cookie cutter.
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(You may need to gently knead in a small amount of additional flour).
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Place 1/2 tsp.
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of raspberry filling mixture in center of circle.
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Bring up two sides towards center; or you may fold in half and form a crescent.
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11
Roll next portion of dough into a rectangle.
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12
Spread chocolate filling mixture onto it.
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13
Roll 3rd portion of dough into a matching rectangle and cover chocolate rectangle.
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14
Cut into small squares.
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15
With last portion of dough, roll out and cut into circles with cookie cutter.
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16
Place teaspoonful of apricot filling mixture in center of circles.
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17
Top with 1/2 of a dried apricot Bring two sides of dough towards center.
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18
If desired, with other half of dough, roll into a large circle, then cut into triangles.
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19
Spread apricot, preserve and nut mixture on triangles.
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20
Bake in 350F (180C) oven for 12 to 13 minutes.
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21
While hot, roll in confectioner's sugar.
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Cool and then put in airtight containers.
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Later, before serving, roll in confectioner's sugar again.
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24
Makes approx.
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25
40 cookies.
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26
Keep in airtight containers in a cool place.
