| 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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