Preheat oven to 350'F. Beat cream cheese, butter and 2 tablespoons sugar in medium bowl with electric mixer until fluffy. Stir in 2 cups flour to make soft dough. Divide dough in half. Shape each piece of dough into about 24 (1 inch) balls. Press balls into bottom and up side of ungreased miniature ( 4 cm) muffin cups. Set aside. TO MAKE FILLING, beat half cup sugar, eggs, quarter cup flour, vanilla and apricot filling in medium bowl with electric mixer until blended. Stir in nuts. Spoon evenly into pastry-lined muffin cups. Bake 25-30 minutes or until filling is set and crust is golden. Cool completely in muffin cups on wire racks. Makes about 4 dozen cookies.