| Step one: | For filling : combine pecans , currants , sugar and cinnamon in mixing bowl. |
| Step two: | For dough : combine cream cheese , flour , butter and sugar in processor or mixer and blend well. |
| Step three: | Divide dough into 4 pieces. |
| Step four: | Dust each with flour , shaking off excess. |
| Step five: | Roll each piece between sheets of waxed paper into 10" circle. |
| Step six: | Refrigerate 1 hour. |
| Step seven: | Preheat oven to 37Grease baking sheets. |
| Step eight: | Spread each circle of dough with apricot jam. |
| Step nine: | Divide filling among circles , spreading evenly. |
| Step ten: | Cut each into 12 wedges. |
| Step eleven: | Roll up each wedge from bottom to point. |
| Step twelve: | Arrange on prepared sheets , point side down. |
| Step thirteen: | Bake until golden , about 16-17 minutes. |
| Step fourteen: | Transfer to wire rack and let cool. |
| Step fifteen: | Store cookies in airtight container. |
| Step sixteen: | Tips : be sure to work on just one circle at a time and keep others refrigerated. |
| Step seventeen: | Don"t overdo the jam and cinnamon/pecan filling because they tend to overflow and will burn quickly on your baking sheets. |
| Step eighteen: | Remove at once from the baking sheet to cool on racks when they turn golden brown on top. |
| Step nineteen: | After rolling out between waxed paper , one hour of cooling is perfect to cut out , but they may be made ahead and refrigerated longer. |
| Step twenty: | Just leave them out a bit before cutting out so dough won"t be so stiff to handle properly and roll well. |
| Step twenty-one: | P.s. |
| Step twenty-two: | I loved the directions , and the results. |
| Step twenty-three: | You know success when others ask for the recipe. |
| Step twenty-four: | Thanks again , jo ann. |
| Step twenty-five: | Millie o. |
| Step twenty-six: | In slo jo ann oakman ( kxtg24b) |
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