Thursday, December 17, 2009

Christmas Cookies Apricot-filled

We have been baking these cookies for many years.  My husband's mother gave me the recipe.  She was Italian with parents who came over from Parma.  These cookies were popular in the ethnic neighborhoods that she lived near not far from Pittsburgh.  It seems they are actually Polish.  Every Christmas she made these cookies in quantity and kept them in her freezer.  They were light and fresh and we couldn't stop eating them.  Now my family wants to see them around every Christmas.

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
Confectioner's sugar

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.

1 comment:

Carson said...

Oh these are only the best treat ever! So light and refreshing compared to the array of heavy cookies/desserts this time of year.