APRICOT FOLDOVERS
Steps:
- Cream butter and cheese till light. Blend flour into the creamed mixture. Add water and mix well. Chill 4 to 5 hours.
- Meanwhile, cook dried apricots according to the package directions. Drain well. Stir sugar into hot fruit; cook and stir till mixture boils and becomes smooth; cool.
- Divide chilled dough in half. Roll each half to 10-inch squares; cut 2 1/2 inch squares. Place 1 tsp. apricot filling in each 2 1/2 inch square. Bring up diagonal corners and seal.
- Bake on ungreased sheets at 375 degrees F for 8 to 10 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APRICOT FOLDOVERS
Steps:
- 1. Mix butter, cream cheese, vanilla and sugar in a bowl, and beat with mixer until fluffy. Stir in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours.
- 2. Preheat oven to 350. Spray cookie sheets with cooking spray, set aside. Roll dough to 1/8" thickness on lightly floured board.
- 3. With a cookie cutter, or glass (I use a glass jar), cut dough into 3" rounds. Place 1/4 tsp. jam in center, fold in half and crimp edges with a fork. Pierce top of each cookie with a sharp knife for steam release. Arrange cookies on greased sheet.
- 4. Bake 10-12 minutes, until cookies are lightly browned. Cool on wire rack.
DELICIOUS APRICOT FOLD-OVER COOKIES
Delicious Apricot Fold-over Cookies
Provided by Jane Kaylie
Categories Cookies
Time 40m
Number Of Ingredients 6
Steps:
- 1. Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours.
- 2. Meanwhile, cook dried apricots according to package directions. Drain well.
- 3. Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half.
- 4. Roll each half to 10-inch squares; cut 2½-inch squares. Place tsp apricot filling in each square; bring up diagonal corners and seal.
- 5. Bake on ungreased cookie sheet at 375 F for 8-10 minutes.
- 6. Makes about 2½ dozen cookies.
- 7. Enjoy the recipe with full details @ http://goo.gl/UrEHe4
APRICOT TEA COOKIES
It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.
Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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