Cream Cheese Apricot Hearts

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Cream Cheese Apricot Hearts

1 cup sifted flour
1/8 tsp. salt
1/2 cup margarine
1/2 8 oz. package cream cheese
1 beaten egg

Blend with a pastry blender until well mixed. Lightly shape into a ball and wrap in wax paper, Saran wrap or foil and refrigerate. When ready to use, heat oven to 400 degrees. Grease two cookie sheets. Roll dough 1/8 inch thick. Cut with heart-shaped cookie cutters.

On one half of the hearts, place a small amount of apricot preserves. Brush edges with beaten egg. Place the second half of the tarts over the first half. press edges together with a fork. Brush tops with beaten egg, sprinkle with sugar. Bake 10 to 12 minutes.

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