Food recipes
Apricot Cookies
Apricot Cookies Ingredients: butter, without salt cheese, parmesan, hard sugars, powdered wheat flour, white, all-purpose, unenriched apricots, dried, sulfured, uncooked Directions: Preheat oven to 375. Cream butter a...
Apricot Cookies
Ingredients:
butter, without salt
cheese, parmesan, hard
sugars, powdered
wheat flour, white, all-purpose, unenriched
apricots, dried, sulfured, uncooked
Directions:
Preheat oven to 375.
Cream butter and cream cheese until smooth.
Add flour until dough pulls away from the sides of the bowl.
Refrigerate for 1 hour.
On a lightly floured surface, roll dough 3/4 inch thick.
Cut out 1 1/2 inch rounds with a cookie cutter.
Gather dough scraps, reroll and cut out a 2nd round of cookies.
Discard any left over dough (do not overwork dough).
Place cookies on an ungreased baking sheet, 2 inches apart.
Using the back of a 1/2 teaspoon, make a dent in the center of each cookie.
Scoop 1/2 teaspoon of preserves into each dent.
Bake for 7 to 10 minutes, or until cookie bottoms begin to brown.
Allow to cool completely.
Sprinkle with powdered sugar before serving.
Ingredients:
butter, without salt
cheese, parmesan, hard
sugars, powdered
wheat flour, white, all-purpose, unenriched
apricots, dried, sulfured, uncooked
Directions:
Preheat oven to 375.
Cream butter and cream cheese until smooth.
Add flour until dough pulls away from the sides of the bowl.
Refrigerate for 1 hour.
On a lightly floured surface, roll dough 3/4 inch thick.
Cut out 1 1/2 inch rounds with a cookie cutter.
Gather dough scraps, reroll and cut out a 2nd round of cookies.
Discard any left over dough (do not overwork dough).
Place cookies on an ungreased baking sheet, 2 inches apart.
Using the back of a 1/2 teaspoon, make a dent in the center of each cookie.
Scoop 1/2 teaspoon of preserves into each dent.
Bake for 7 to 10 minutes, or until cookie bottoms begin to brown.
Allow to cool completely.
Sprinkle with powdered sugar before serving.