Recipe - Apricot Rolls

16 ounce Cream cheese
2 cup Butter
4 Eggs; separated
One half cup Sugar
6 cup Flour
24 ounce Apricot preserves

Mix cream cheese, butter, egg yolks, sugar and flour. Refrigerate
overnight. Divide dough into 4 sections and roll out in powdered sugar into
a 15x10 inch rectangle. Spread with preserves and roll up jelly roll style.
Place on greased cookie sheet, brush with reserved egg white, and sprinkle
with sugar. Bake at 350 degrees for 20 minutes or until brown. Cool then
cut into slices.

NOTES : You can roll these out into individual cookies if desired.

Recipe by: LuAnn

Posted to BakeryShoppe Digest V1 #446 by "stefanie"
gaggini@gate.usaor.net on Dec 11, 1997