| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Cookies, Desserts, Jewish |
12 |
Servings |
INGREDIENTS
|
|
Filling: |
| 1 |
c |
Ground pecans |
| 1 |
c |
Currants |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
|
|
Dough: |
| 8 |
oz |
Cream cheese; room temperatu |
| 2 |
c |
All purpose flour |
| 1 |
c |
Butter; room temp. |
| 2 |
tb |
Sugar |
|
|
Flour |
| 12 |
oz |
Jar apricot jam |
INSTRUCTIONS
For filling: combine pecans, currants, sugar and cinnamon in mixing bowl.
For dough: combine cream cheese, flour, butter and sugar in processor or
mixer and blend well. Divide dough into 4 pieces. Dust each with flour,
shaking off excess. Roll each piece between sheets of waxed paper into 10"
circle. Refrigerate 1 hour. Preheat oven to 375. Grease baking sheets.
Spread each circle of dough with apricot jam. Divide filling among circles,
spreading evenly. Cut each into 12 wedges. Roll up each wedge from bottom
to point. Arrange on prepared sheets, point side down. Bake until golden,
about 16-17 minutes. Transfer to wire rack and let cool. Store cookies in
airtight container. Tips: Be sure to work on just one circle at a time and
keep others refrigerated. Don't overdo the jam and cinnamon/pecan filling
because they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn golden
brown on top. After rolling out between waxed paper, one hour of cooling is
perfect to cut out, but they may be made ahead and refrigerated longer.
Just leave them out a bit before cutting out so dough won't be so stiff to
handle properly and roll well. P.S. I loved the directions, and the
results. You know success when others ask for the recipe.
Thanks again, Jo Ann. Millie O. in SLO Jo Ann Oakman (KXTG24B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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