CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
2 1/4 |
c |
Flour; all purpose |
1 |
c |
Butter; cut into pieces |
8 |
oz |
Cream cheese; cut into pieces |
1/2 |
ts |
Salt |
2 |
c |
Apricot preserves |
1 |
c |
Almonds (toasted); chopped |
3 |
tb |
Sugar |
2 |
ts |
Cinnamon |
INSTRUCTIONS
Pulse first 4 ingredients in a food processor until dough leaves sides of
bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap
separately in plastic wrap, and chill at least 1 hour. Remove 1 dough
portion, and roll into an 8 inch circle on a lightly floured surface.
Spread with 1/4 cup apricot preserves, leaving a 2 inch circle of uncovered
dough in center. Sprinkle preserves with 2 tablespoons almonds. Cut circle
into 8 wedges, and roll up wedges, starting at a wide end. Place, point
side down, on a lightly greased baking sheet, curving into a crescent
shape. Repeat procedure with remaining dough portions, preserves, and
almonds. Combine sugar and cinnamon; sprinkle over each crescent. Bake at
375F for 15 to 20 minutes or until golden. Transfer to wire rack to cool.
Yield: about 5 dozen.
APPLE Rugalach; Melt 1/4 cup butter in a large skillet; add 4 large Granny
Smith apples, peeled and finely chopped, and 1 cup sugar. Cook, stirring
constantly, 5 to 7 minutes or until mixture is thick and golden. Cool
substitute for apricot preserves.
Recipe by: Southern Living Oct 97 pg 220
Posted to recipelu-digest Volume 01 Number 191 by Terry Pogue
<tpogue@idsonline.com> on Nov 2, 1997
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