 |
Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
|
Christmas cookie Ingredients:
2 1/4 cups flour |
1/3 cup sugar |
1 cup butter |
1/2 cup sour cream |
2 egg yolks |
water |
1 1/2 cups dried apricots |
1 1/2 cups boiling water |
3/4 cup light corn syrup |
Directions:
1. In a large bowl, mix flour and sugar. With pastry blend, cut in butter until mixture resembles coarse crumbs.
2. Stir in sour cream and egg yolks until well blended.
3. Turn dough onto lightly floured surface and knead until it holds together.
4. Shape into a ball; wrap with plastic wrap and refrigerate 2 hours.
5. Prepare Apricot Filling; cover and refrigerate until chilled.
6. Preheat oven to 375 and grease cookie sheets.
7. Roll 1/4 of dough 1/8 thick, keeping remaining dough refrigerated. Cut dough into 2 squares.
8. Place 1/2 teaspoon filing diagonally across each square.
9. Moisten 2 opposite corners slightly with water; fold over filling, overlapping corners slightly. Place on sheet and finish the rest.
10. FILLING:.
11. In a 1 quart saucepan over medium-high heat, heat apricots and water until boiling.
12. Reduce heat to low; over and simmer 5 minutes. Drain.
13. In a blender at medium speed blend apricots and corn syrup until smooth. Let chill.
|
|