Apricot Foldovers Recipe
Yield: 30 CookiesRecipe by luhu.jp
Ingredients:
1/2: Margarine, softened
1 cup: Grated sharp cheddar cheese,
1 1/3 cup: Sifted flour,
2 tbsp: Water,
1 cup: Apricot preserves,
1 cup: Sugar,
Directions:
Cream the margarine and cheese, then blend in the flour and water. Chill
the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan
over medium heat, heat the preserves and sugar until the mixture boils and
is smooth. Set aside. Divide the dough in half. Roll each half into a 10
inch square, cut into 2 1/2 inch squares. Put 1 teaspoon of the preserves
in the center of each square, fold over and seal the edges. Bake on an
ungreased cookie sheet for 8 to 10 minutes. Makes about 2 1/2 dozen.
From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov
21, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Steve Zielinski on Nov
21, 1998
Source from luhu.jp
the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan
over medium heat, heat the preserves and sugar until the mixture boils and
is smooth. Set aside. Divide the dough in half. Roll each half into a 10
inch square, cut into 2 1/2 inch squares. Put 1 teaspoon of the preserves
in the center of each square, fold over and seal the edges. Bake on an
ungreased cookie sheet for 8 to 10 minutes. Makes about 2 1/2 dozen.
From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov
21, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Steve Zielinski
21, 1998
Source from luhu.jp