|Sugar cookie dough (can use Pillsbury mix)|
|1 cup||Whipped cream cheese|
|1 cup||Chopped walnuts|
|1 cup||B & R Farms Dried Blenheim Apricots, diced|
|1 cup||Coconut flakes|
|Cupcake papers or muffin tin|
Cut cookie dough in ¼ inch slices and place in cupcake papers/muffin tin. Follow cooking directions (350 F, 10-12 minutes or until light golden brown).
While cookies are baking, mix sugar and whipped cream cheese together (not too sweet, just enough sugar to take the bite out of the cream cheese).
Combine chopped walnuts, diced apricots and coconut flakes together in separate bowl.
Once cookie dough has finished baking, remove and let cool for 10 minutes. Spread a tablespoon of cream cheese mixture on cookies then sprinkle walnuts, coconut and apricots into cupcake tins to top, packing mixture into cream cheese spread.
Place on a platter and let cool. These little guys are messy but worth it!