APRICOT PASTRY COOKIES

2 1/4 cups all-purpose flour

1/2 teaspoon salt

1 cup butter or margarine, softened

1 8-oz package cream cheese, softened

1 cup apricot preserves

3/4 cup shredded coconut

3/4 cup finely chopped walnuts

Confectioners sugar

Combine flour and salt; set aside. Cream butter or margarine and cream cheese. Stir in four mixture by hand just until blended. Divide dough into fourths, wrap in plastic wrap, and chill several hours or overnight.

Preheat oven to 400 degrees, and lightly grease baking sheets. Combine apricot preserves, coconut and walnuts; set aside. Working with one fourth of dough at a time, roll out on a floured pastry cloth or other floured surface into an 8 x 10 rectangle. Cut rolled dough into 2-inch squares. Spread each square with 1 teaspoon of apricot mixture, leaving edges of dough uncovered. Moisten one corner of dough with water. Beginning at the opposite corner, roll toward the moistened corner and press lightly to seal. Bake 10 to 12 minutes or until edges begin to brown. Cool on wire rack. Sprinkle with confectioners sugar. Makes 80