APRICOT FILLING:
11 oz. Apricots, dried
1/2 c. Sugar

Combine margarine, sugar and softened cream cheese
mixing until well blended.
Blend in eggs, lemon juice and rind.
Add combined dry ingredients to cream cheese mixture
and mix well and chill. Roll into medium size ball.
Place on ungreased cookie sheet.
Flatten slightly, indent center,
put apricot filling in center.
Bake 350F for 15 minutes.
Cool slightly and sprinkle powdered sugar on top.

Filling:
Put 1 pkg. (11 oz.) apricots in saucepan and
add water to just cover.
Add 1/2 cup (or to taste) sugar and bring to boil.
Cover and simmer 10 minutes or until
apricots are soft and most of water is absorbed.
Force through sieve or whirl in blender.
Makes 2 cups.

Per Serving (excluding unknown items): 1758 Calories;
72g Fat (36.0% calories from fat); 21g Protein;
267g Carbohydrate; 12g Dietary Fiber; 94mg Cholesterol;
1023mg Sodium. Exchanges: 7 Grain (Starch);
1/2 Lean Meat; 4 Fruit; 14 Fat; 6 1/2 Other Carbohydrates.