1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup finely chopped dried apricots or peaches
Cream butter and cream cheese in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Stir in flour and apricots; mix well.
Shape dough into a roll, 1-inch in diameter. Wrap in waxed paper or plastic wrap and chill 3 hours or until firm.
Cut into 1/4-inch slices. Place 1-inch apart on ungreased baking sheets. Bake at 350*F (175*C) for 8 to 10 minutes. Transfer to wire racks to cool. Store in airtight container.
Makes about 6 dozen cookies.