Ingredients
1
cup margarine or butter, softened
1
(8-oz.) pkg. cream cheese, softened
2
cups All Purpose Flour
1 1/4
cups chopped almonds
1/2
cup firmly packed brown sugar
1
teaspoon cinnamon
2/3
cup apricot preserves
1/4
cup margarine or butter, melted
2
tablespoons sugar
1
teaspoon cinnamon
Preparation
In large bowl, combine 1 cup margarine and cream cheese. Beat at medium speed until smooth. Lightly spoon flour into measuring cup; level off. By hand, stir in flour, a little at a time, until dough is stiff. Knead in any remaining flour. If necessary, cover with plastic wrap and refrigerate 1 hour for easier handling.
Heat oven to 350°F. In small bowl, combine all filling ingredients except margarine. On lightly floured surface, roll out dough, 1/4 at a time, to 11-inch circle. Brush each circle with 1 tablespoon of the melted margarine. Cut each into 8 wedges. Spoon 2 teaspoonfuls filling mixture onto center of each wedge. Roll up, starting with wide end. Place, point side down, 2 inches apart on ungreased cookie sheets; curve into crescent shape.
In small bowl, combine topping ingredients; sprinkle over cookies. Bake at 350°F. for 15 to 20 minutes or until light golden brown. Immediately remove from cookie sheets.
