16 oz Cream cheese
2 c Butter
4 Eggs; separated
1/2 c Sugar
6 c Flour
24 oz 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 Bakery-Shoppe Digest V1 #446 by "stefanie"
on Dec 11, 1997