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Dairy, Grains Jewish Holidays, Cookies 40 Servings

INGREDIENTS

8 oz Cream cheese
1 c Butter, (REAL)
2 c Flour
1/3 c Seedless raspberry jam
1/3 c Almonds, finely chopped
1/3 c Apricot preserves
1 c Slivered almonds, chopped
1 c Dried Apricots, chopped *
1/2 c Powdered sugar

INSTRUCTIONS

GARNETT PJXGO5A
DOUGH
FILLING
Cream margarine and cream cheese in large bowl of electric mixer. Gradually
add flour. Blend well. Chill dough wrapped in waxed paper for about 3
hours. Divide dough into two parts. Roll out one portion and cut into
circles w/ round cookie cutter or glass. Place 1/2 tsp. of raspberry
filling slightly off-center of circle. Fold in half. Pinch edges to seal.
Curve into a crescent, if desired. With other half of dough, roll into a
large circle, then cut into triangles. Spread apricot preserve and nut
mixture on triangles. Roll up, starting with the long side, into crescents.
Bake in 350 degree oven for 12-13 minutes. While hot, roll in
confectioner's sugar. Cool and then put in airtight containers. Later,
before serving, re-roll in confectioner's sugar again.
Makes approx. 40 cookies.
Posted to JEWISH-FOOD digest V96 #097
From: Nancy Berry <nlberry@prodigy.net>
Date: Sat, 07 Dec 1996 09:39:00 -0800

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