| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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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