Apricot Horns

Ingredients:
3 pkg (6 oz size) dried apricots
1 1/3 C sugar
4 C flour
1/2 tsp salt
1 lb margarine
1 lb cottage cheese
3 eggs
2 C sugar
1 C finely chopped walnuts

Directions:
Cover apricots with water and simmer for 1 hour or until tender. May need to add more water as they simmer to keep them moist. Mash well with a pastry blender or potato masher then mix with 1 1/3 C sugar.
For the crust:
Put cottage cheese in a food processor and beat until smooth. Blend softened margarine into the cottage cheese until smooth. Add flour and salt and blend until it becomes a soft dough.
Put some flour on your hands and roll into small balls. Put in a covered dish and refrigerate til cold. Makes about 60 balls.
Beat eggs until frothy and set aside.
Mix 2 C sugar and walnuts together. Set aside.
Take out 12 balls at a time and roll in flour til about a 4 in round. Put 1 tsp filling in center and roll in shape of horn. Brush top with egg white, dip top in sugar and nuts. Put 12 on a greased cookie sheet and bake at 375 for 22 min.
Let cool on pan then move to cooling rack.
Let cool completely before eating, the filling is very hot.
When completely cooled, wrap in foil and keep in the fridge.
Will stay good for several weeks.