Apricot kolachkes /apricot pillows

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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