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Revision as of 12:51, 24 February 2006
Description
Ingredients
- 1/2 cup dried Apricot, chopped
- 1 (12 ounces) jar apricot preserves
- 6 ounces Cream Cheese
- 1 cup butter or Margarine
- 2 cups flour
- beaten eggs
- cinnamon sugar
- finely chopped Walnuts
Directions
- Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
- In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
- Chill in refrigerator.
- In a mixing Bowl, combine Cream Cheese, butter& flour into a stiff dough.
- Divide into 2 equal disks, wrap in plastic& chill.
- When dough is thoroughly chilled, cut each disk into 4 sections.
- Roll each section into a thin round, and cut into 4 or 6 wedges.
- Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
- Moisten point of dough with a little water.
- Roll dough over the preserves, tucking in the sides& continue to roll to the point.
- Continue this with each section of dough.
- Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon sugar or chopped nuts.
- Bake 15-20 minutes or until light golden brown.
- Cool on wire rack.