| Here's What's Cookin': | |
| Submitted By: | |
| Ingredients: |
- Dough:
- 8 oz room-temperature cream cheese
- 1 c room-temperature unsalted butter
- 2 c all-purpose flour
- powdered sugar
- Filling:
- 1-1/2 c chopped dried apricots
- 1/2 c sugar
- 1/2 c water
- 2 Tbsp lemon juice
|
| Instructions: | Cook filling ingredients
until apricots soften, then puree in blender. Mix cream cheese and butter
until thoroughly blended, then add flour. Chill filling and dough at
least 2 hours. Divide dough into four portions. Using one portion at a
time, roll each out into a 9 inch diameter circle. Spread dough with
filling and cut into 16 wedges. Roll each wedge up, starting with the
end at the outer edge of the circle.
|
| Oven Settings: | Bake on parchment-lined
cookie sheets (all four portions of dough should fit on two sheets) at
350oF for 25 minutes, switching the racks top to bottom and
front to back after 12 minutes. Cool on racks. |
| Serving Suggestions: | Sprinkle with
powdered sugar before serving. |
| Serves: | |
| Calories: | |
