• 1/2 C. plus 1 T. butter (no subs) softened, divided
• 6 T. cream cheese, softened
• 1 C. flour
• 3/4 C. packed brown sugar
• 1 egg, beaten
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 2/3 C. diced dried apricots
• 1/3 C. chopped pecans

In a mixing bowl, cream 1/2 C. butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes

Meanwhile, in a bowl combine brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside.

Roll dough into 1 inch balls. Press into the bottom and up sides of greased miniature muffin cups. Spoon 1 tsp. apricot mixture into each cup.

Bake at 325º for 25 minutes or until golden brown. Cool in pans on wire racks

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