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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a really delicious cookie. I love the sour-sweet of the apricot filling. Ingredients:
1/2 cup dried apricot, chopped |
1 (12 ounce) jar apricot preserves |
6 ounces cream cheese |
1 cup butter |
2 cups flour |
1 beaten egg |
3 tablespoons sugar |
1 teaspoon cinnamon |
Directions:
1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
2. In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
3. In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
4. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
5. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
6. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
7. Bake 15-20 minutes or until light golden brown. Cool on wire rack.
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