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Ingredients:
1 jar (12 ounces) apricot preserves
1 cup dried apricots, chopped
2 sticks butter, softened
6 ounces cream cheese, softened
2 cups flour
1 egg, beaten
1/2 cup walnuts, chopped fine
Sugar and cinnamon mixture
Instructions:
Cook apricot preserves and chopped, dried apricots in a saucepan over medium heat until apricots are soft and mixture has thickened. In the bowl of your mixer, cream together butter and cream cheese. Add flour. Form into 2 balls. Refrigerate 4 hours or overnight. Divide each ball into 4 smaller balls. Roll out each lightly floured ball to a 10-inch circle. Cut each circle into 4 pie-shaped wedges. Place a small amount of preserves mixture at wide end of 1 triangle. Roll up toward point, tucking in sides as you go. Continue with other quarters and with other dough balls. The batch makes 32 cookies. Place cookies on parchment-lined cookie sheet. Brush with beaten egg and sprinkle with chopped walnuts or sugar-cinnamon mixture. Bake in an oven preheated to 350 degrees for 15 minutes until
golden-brown.
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Ingredients:
1 stick margarine
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon anise liquor
6 eggs
2 cups flour, sifted
3 teaspoons baking powder
Pinch of salt
1 teaspoon vanilla extract
1 tablespoon anise liquor
Instructions:
In a large bowl, cream together margarine, sugar, vanilla and anise. In a small bowl, beat eggs. Alternately add sifted dry ingredients and beaten eggs to creamed mixture. Spray a 15-by-10-inch pan with nonstick spray. Pour batter into pan and bake at 375 degrees for 20 minutes or until golden-brown on top. Remove from pan and slice crosswise at 1-inch intervals. Lay slices on sides and return to oven for 2 minutes. Turn them over and bake for another 2 minutes. Remove to a rack
to cool. Makes approximately 16.
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