| 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
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”