Ingredients
1/2 cup butter, softened
3 ounces cream cheese softened
1 cup flour
1/3 cup finely snipped dried apricots
1 egg
3/4 cup packed brown sugar
1 Tablespoon melted butter
1/3 cup chopped pecans
Instructions
For the pastry, beat the 1/2 cup butter and cream cheese with an electric mixer until well combined. Stir in flour. Cover and chill for at least one hour. Press a rounded teaspoon of dough evenly into the bottom and up the sides of 24 ungreased 1 3/4-inch muffin cups.
For the filling, pour enough boiling water over the chopped dried apricots to cover. Let stand for 5 minutes. Drain well. Stir together egg, brown sugar and 1 Tablespoon melted butter. Stir in pecans and drained apricots. Spoon one heaping teaspoon of filling into each pastry-lined muffin cup.
Bake at 325 degrees for 25 - 30 minutes or until pastry is golden. Cool slightly and transfer to wire racks to cool completely,
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