| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine |
| 8 |
oz |
Cream cheese |
| 2 3/4 |
c |
All-purpose flour |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Chopped raisins |
| 1 |
c |
Chopped walnuts |
| 2 |
tb |
Ground cinnamon |
|
|
Apricot All-Fruit or Spreadable Fruit |
INSTRUCTIONS
1 Cream together the margarine and cream cheese in the bowl of an electric
mixer. Blend in the vanilla.
2 Mix in the flour. Chill the dough.
3 To make the Filling: Mix together the chopped raisins, chopped walnuts,
and cinnamon. If you have a food processor, place the whole walnuts and
raisins into the bowl, sprinkle with the cinnamon, and chop them together
by processing in short pulses.
4 Divide the dough into 4 equal portions. Roll out each portion into a 10 -
12 inch circle 1/8 inch thick on a lightly floured board or between two
sheets of waxed paper.
5 Spread a light layer of All-Fruit (approximately 2 tbsp) onto each dough
circle. Sprinkle each circle with approximately 1/4 cup of the chopped
nut-raisin-cinnamon mixture.
6 Cut each circle into 16 wedges using a pastry cutter or a pizza cutter.
Roll each wedge from base to point.
7 Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks
to cool. Makes 64 cookies
Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on May 01, 1998
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