Apricot Rugelach
Apricot jam or preserves makes a delicious filling with chopped pecans in this rugelach recipe. 
ground pecans
1
cup
white sugar
½
cup
ground cinnamon
1
tablespoon
cream cheese
1
(8 ounce) package
all-purpose flour
2
cups
butter
1
cup
white sugar
2
tablespoons
all-purpose flour
¼
cup
apricot jam or preserves
1
cup
 To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
  Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
  Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
  Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
  Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
  Bake in the preheated oven until golden, about 12 to 15 minutes.
