Filling:
1/2 C. honey
1/2 t. ground cinnamon
1/3 C. pecans, finely chopped (walnuts may also be used)

Topping:
1/4 C. apricot syrup -- apricot preserves pressed through a sieve
Light Cream -- to brush over each completed cookie before baking

Cut the cream cheese and butter into the flour. Add the sugar and salt and blend well. Roll into ball and refrigerate for approximately 2 hours or overnight. Separate into two equal portions; keep one portion refrigerated until ready to use. On a lightly floured surface, roll other half into 1/8" thickness. Cut into 2" squares and place 1/2 t. filling in center of each square. Beginning at one corner, fold corner to center of square; next, taking opposite corner, fold and slightly overlap first corner. Place on ungreased cookie sheet and brush with cream. Bake in 425 degree oven for 10 minutes, or until lightly brown -- do not over bake. Remove from oven and drizzle apricot syrup in crisscross pattern over each cookie. Yield: 2 dozen.