Food recipes
Apricot Tea Cookies
Apricot Tea Cookies Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table cheese, parmesan, hard butter, without salt cream, sour, cultured apricots, dried, sulfured, uncooked sugars,...
Apricot Tea Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
apricots, dried, sulfured, uncooked
sugars, granulated
orange juice, raw
sugars, granulated
water, bottled, generic
Directions:
In a large mixing bowl, combine the flour, sugar and salt.
Cut in cream cheese and butter until mixture resembles coarse crumbs.
Add sour cream, tossing with a fork until dough forms a ball.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil.
Reduce heat; cover and simmer 10 minutes.
Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally.
Cool.
Divide dough in half.
On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares.
Place about 1/2 teaspoon of filling in the center of each square.
Bring two opposite corners of square to the center; pinch firmly to seal.
Place on greased baking sheets.
Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned.
Remove to wire racks to cool.
Combine the glaze ingredients.
Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up.
Drizzle the glaze over cooled cookies.
NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
apricots, dried, sulfured, uncooked
sugars, granulated
orange juice, raw
sugars, granulated
water, bottled, generic
Directions:
In a large mixing bowl, combine the flour, sugar and salt.
Cut in cream cheese and butter until mixture resembles coarse crumbs.
Add sour cream, tossing with a fork until dough forms a ball.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil.
Reduce heat; cover and simmer 10 minutes.
Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally.
Cool.
Divide dough in half.
On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares.
Place about 1/2 teaspoon of filling in the center of each square.
Bring two opposite corners of square to the center; pinch firmly to seal.
Place on greased baking sheets.
Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned.
Remove to wire racks to cool.
Combine the glaze ingredients.
Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up.
Drizzle the glaze over cooled cookies.
NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.