Recipe Talk

Apricot kolachkes

Yield: 1 servings

1 Jar apricot preserves (12
Ounces)

1/2 cup Finely chopped walnuts OR
Pecans

1/4teaspoon Ground cinnamon

1/4 teaspoon Ground nutmeg

1/4 teaspoon Ground cloves

1 cup Butter or margarine,
Softened

8 ounce Cream cheese (1 package),
Softened

2 tablespoon Sugar

2 cup All-purpose flour

1 large Egg, lightly beaten

1 tablespoon Water

Sifted powdered sugar

Combine the preserves, chopped nuts, cinnamon, nutmeg and cloves in a small bowl. Set aside Beat the butter and cream cheese together at medium speed with an electric mixer until creamy. Add the sugar, beating well. Add the flour and mix at low speed until well blended. Divide the dough into three equal parts. Roll each portion on a lightly floured surface to a thickness of 1/8 inch. Cut with a 3-inch round cutter. Spoon 1/2 tesapoon of the apricot filling mixture onto the center of each round. Combine the water and egg; brush on the edges. Fold the opposite sides to the center, slightly overlapping the edges. Pinch to seal. Place on lightly greased baking sheets. Bake at 350F for 12 minutes or until golden. Remove to wire racks and cool. Sprinkle with powdered sugar.

Makes 5 dozen.

07-19-95

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Apricot pillows

Yield: 20 servings

1/2 cup Sugar

1 Stick butter, softened (4oz)

1 Egg

1/2 teaspoon Almond extract

1 1/2 cup Flour

1/2 teaspoon Baking powder

1/8 teaspoon Salt

1/4 cup Firmly packed dried apricots

1 tablespoon Honey

1993,.

In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and almond extract until light and fluffy. Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm. Meanwhile, finely chop dried apricots. In a small bowl stir together apricots and honey. Set apricot filling aside at room temperature until dough has chilled. Heat oven to 350'F. Between pieces of waxed paper, roll out dough 1/8" thick. Cut out cookies with 2" round cutter. Reroll scraps to make additional cookies. Place half of cookies 2" apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling into center of cookies. Moisten edges of cookies with water and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each "pillow" with tines of fork. Bake 10-12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. Store in a tightly covered container. Makes about 20 cookies.

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Apricot Pecan Crescents

Apricot pecan crescent cookie recipe with pecans and sour cream and butter.

INGREDIENTS:

2 cups all-purpose flour
dash salt

1 cup butter, softened

1 cup sour cream

1 egg, slightly beaten

6 tablespoons apricot preserves

6 tablespoons ground pecans or walnuts

1/4 cup sifted confectioners' sugar

PREPARATION:

Heat oven to 375degrees. In a mixing bowl, stir flour and salt with a fork. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream and beaten egg. Wrap dough in waxed paper; refrigerate until thoroughly chilled, about 4 hours.

On a lightly floured surface with floured rolling pin, roll about 1/3 of the dough into an 11 inch circle.

Evenly spread circle with 2 tablespoons of the apricot preserves then sprinkle with 2 tablespoons of the chopped nuts. Cut dough into 12 wedges. Starting at narrow end, roll each wedge jelly-roll fashion; place on large baking sheets, seam-side down, about 2 inches apart.

Repeat with remaining dough. Bake for 20 minutes, until nicely browned. Remove cookies to wire racks to cool completely. Store in tightly covered containers for up to 3 days. Sprinkle with confectioners' sugar before serving.

Makes 3 dozen crescent cookies.

Apricot Pastries

Better Homes & Garden Cookbook

page 184

2 cups dried apricots

2 cups water

3 cups sifted sll-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 cup shortening

1/2 cup milk

1 pkg yeast

1 egg slightly beaten

1/2 teaspoon vanilla

Simmer apricots in water till tender. Cool.

Sift dry ingredients together ; cut in the shortening till mixture, resembles coarse crumbs.

Scald milk ; cool to luke warm ; add yeast and let soften. Add egg and vanilla.

Add to flour mixture ; mix well.

Divide dough in 4 parts. On surface well dusted with confectioners sugar, roll one part at

a time to 10 inch square. Cut each in 16 2 1/2 inch squares; place heaping tablespoon of apricots

in the center of each. Pinch two opposite corners together. Place 2 inches apart on greased cookie sheet.

Let stand 10 minutes. BAKE AT 350 F ABOUT 10 TO 12 MINUTES.

Remove at once from pan; roll in confectioners sugar . Cool on rack.

Makes 64 pastries.

I left out the 1 Tablspoon sugar