Thursday, December 17, 2009
Christmas Cookies Apricot-filled
Granny's Apricot-Filled Cookies
1/2 lb. Oleo (I use butter now - room temp.)
8 oz. cream cheese (room temp.)
1 Tblsp. sugar
2 egg yolks
3 c. flour
1/2 tsp. salt
1 12 oz. can Apricot Cake and Pastry Filling
Mix cream cheese and butter thoroughly. Add yolks and blend well. Add sugar, flour and salt. Mix gently to form stiff dough. Form 10 balls, about 3 oz. each. Chill in refrigerator several hours. Sprinkle some confectioner's sugar on a dough board to prevent dough sticking. Roll each ball out on the confectioner's sugar to about an 8-inch square. Cut each square into 9 small squares. Place 1/2 tsp. apricot filling in the center of each small square. Bring opposite corners together to seal. (You can use an egg wash made of an egg beaten with a little water to brush over one of those corners to help make a seal. Place on ungreased cookie sheets and bake 12 to 15 minutes at 350 deg.
Makes 90 cookies.