Prep: 30 min Chill: at least 3 hr Bake: 28 min per batch Makes: 48 Total Cost: $5.01

PASTRY
1  package (8 ounces) cream cheese, softened 1 stick (1/2 cup) butter ¼ cup granulated sugar
2 cups all-purpose flour
FILLING
2 large eggs
2 tablespoons butter, softened 11/2 cups packed light-brown sugar 2 teaspoons vanilla extract
1 cup    pecans, finely chopped
1/3 cup dried apricots, finely chopped

1. Pastry: Beat cream cheese and butter in a large bowl until smooth.  Gradually beat in sugar and flour until blended.  Divide dough in quarters.  With hands, roll each portion on a lightly floured surface into a 6-inch log.  Wrap individually and refrigerate until firm, at least 3 hours.
2. Heat oven to 375'F.  Have ungreased miniature muffin pan(s) ready. (Mini muffin cups measure 1 3/4 inches across top.) 3. 3.Filling: In a medium bowl, beat eggs, butter, sugar and vanilla until blended.  Stir in pecans and apricots.
4. Cut one log in 12 equal slices (keep the rest refrigerated. With floured hands, flatten each piece into a 3-inch round and fit into muffin cup (dough will extend above cup).  Spoon filling into cups to within '/4 inch from top.
5. Bake 25 to 28 minutes until crust is browned.  Let cool in pan on wire rack 10 minutes.  Carefully remove cups, loosening them with tip of a knife if needed.  Place on wire rack to cool completely.  Repeat with remaining dough and filling.
 

1. Heat oven to 375-F
2. Beat butter, margarine and both sugars in a large bowl with electric mixer until fluffy.  Beat in egg and vanilla until blended.  With mixer on low speed, beat in remaining ingredients just until blended.

3.  Roll tablespoons of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet.  Dip bottom of a glass into water, then into sprinkles.  Press glass on balls until flattened to 2-inch rounds.
4.  Bake 10 minutes or until cookies are golden. Remove to a wire rack to cool.