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1/2 cup butter, softened

1 (3-ounce) package cream cheese, softened

1/2 cup granulated sugar

1 cup all-purpose flour

1/2 cup finely chopped dried apricots or peaches

1. Cream butter and cream cheese in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Stir in flour and apricots; mix well.
2. Shape dough into a roll, 1-inch in diameter. Wrap in waxed paper or plastic wrap and chill 3 hours or until firm.
3. Cut into 1/4-inch slices. Place 1-inch apart on ungreased baking sheets. Bake at 350*F (175*C) for 8 to 10 minutes. Transfer to wire racks to cool. Store in airtight container.

Makes about 6 dozen cookies.

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