1 1/2 cups of all purpose flour
1/2 tsp. salt
1 cup chilled butter or margarine
3 oz. Cream cheese chilled
1 lbs Ice water or more if needed
1/2 cup Apricot w/Attitude Pepper Jelly
1 tsp. grated Lemon zest
1 egg white beaten until foamy
1/4 cup finely chopped blanched almonds

• Combine flour and salt in food processor.
• Add butter and pulse until size of peas.
• Add cream cheese and blend until dough forms.
• If dough is too dry, add ice water slowly.
• Form into flat disc and wrap in plastic wrap; chill for 30 minutes.
• In small bowl combine apricot jelly and lemon zest.
• Preheat oven to 350F.
• Divide pastry into thirds and roll out to 1/8 inch thick.
• Cut with 3 inch round cookie cutter.
• Place cookies on backing sheet and place 1/2 tsp. of apricot mixture in center of cookie.
• Brush edges with egg white and fold bottom edged over to form a cone shape.
• Brush again with egg white and sprinkle chopped almonds over top of jelly.
• Bake for 12-15 minutes until golden brown.

This recipe serves 4 to 6.