Rosky's
Yield
2 dozenPrep
20 minCook
10 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | stick |
butter
softened |
|
| 1 | stick |
margarine
softened |
*
|
| 8 | ounces |
cream cheese
softened |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | pound |
powdered sugar
for dusting |
|
| 1 | pound |
apricot, fruit filling
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
softened |
|
| 113 | g |
margarine
softened |
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 591 | ml |
all-purpose flour
|
|
| 453.6 | g |
powdered sugar
for dusting |
|
| 453.6 | g |
apricot, fruit filling
|
* |
Directions
Combine butter, margarine, cream cheese.
Add flour.
Refrigerate a few hours or overnight.
Roll out as for pie crust. Cut into 2 inch circle or squares.
Put ½ teaspoon filling in center. Pinch center to seal. Place on ungreased baking sheet.
Bakeat 350℉ (180℃). 10 to 12 min. If they pop open, press together while still hot.
Cool on rack. Dust with sugar before serving.
