| 1 | Combine margarine, sugar and softened cream cheese mixing until well blended. |
| 2 | Blend in eggs, lemon juice and rind. |
| 3 | Add combined dry ingredients to cream cheese mixture and mix well and chill. |
| 4 | Roll into medium size ball. |
| 5 | Place on ungreased cookie sheet. |
| 6 | Flaten slightly, indent center, put apricot filling in center. |
| 7 | Bake 350 °F for 15 minutes. |
| 8 | Cool slightly and sprinkle powdered sugar on top. |
| 9 | fillling: put 1 pkg. |
| 10 | (11 oz). |
| 11 | Apricots in saucepan and add water just cover. |
| 12 | Add ?cup (or to taste) sugar and bring to boil. |
| 13 | Cover and simmer 10 minutes or until apricots are soft and most of water is absorbed. |
| 14 | Force through sieve or whirl in blender. |
| 15 | Makes 2 cups. |
| 16 | per carrie naley fidonet home_cooking echo |
