Apricot Pecan Tassies

Base:
1 cup flour
½ cup margarine, cut into pieces
6 tbsp. cream cheese

Filling:
¾ cup packed light brown sugar
1 egg, lightly beaten
1 tbsp. margarine, softened
½ tsp. vanilla
¼ tsp salt
2/3 cup California dried apricot halves, diced
1/3 cup chopped pecans

For base, in food processor, combine flour, ½ cup margarine and cream cheese; process until mixture forms large ball. Wrap dough in plastic wrap and chill 15 minutes.

For filling, combine brown sugar, egg, 1 tbsp. margarine, vanilla and salt in bowl until smooth. Stir in apricots and nuts.

Shape dough into 2 dozen 1” balls and place in paper-lined or greased miniature muffin cups. Press dough on bottom and up side of each cup; fill each with 1 tsp. apricot-pecan filling. Bake at 325° for 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic wrap and frozen up to 6 weeks.

Makes 2 dozen cookies