Apricot Pastry Cookies
PREP TIME: 1 hrs 30 min
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COOK TIME: 12 min
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YIELD: 80 cookies |
INGREDIENTS:
| 2 1/4 cups White Lily® Enriched Bleached All Purpose Flour | 1 cup Smucker's® Apricot Preserves |
| 1/2 tsp. salt | 3/4 cup shredded coconut |
| 1 cup butter softened | 3/4 cup chopped walnuts |
| 1 (8 oz.) pkg. cream cheese softened | 1/4 cup powdered sugar |
| Crisco® Original No-Stick Cooking Spray |
- 2 1/4 cups White Lily® Enriched Bleached All Purpose Flour
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 (8 oz.) package cream cheese, softened
- Crisco® Original No-Stick Cooking Spray
- 1 cup Smucker's® Apricot Preserves
- 3/4 cup shredded coconut
- 3/4 cup chopped walnuts
- 1/4 cup powdered sugar
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PREPARATION DIRECTIONS:
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1.
COMBINE flour and salt; set aside. Beat butter and cream cheese in medium bowl until light and fluffy. Stir in flour mixture by hand just until blended.
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2.
DIVIDE dough into fourths, wrap in plastic wrap; chill several hours or overnight.
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3.
HEAT oven to 400ºF. Spray baking sheet lightly with no-stick cooking spray.
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4.
COMBINE apricot preserves, coconut and walnuts; set aside. Roll one fourth of dough at a time on floured pastry cloth or other floured surface into an 8 x 10-inch rectangle. Cut rolled dough into 2-inch squares. Spread each square with 1 teaspoon apricot mixture, leaving edges of dough uncovered.
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5.
MOISTEN one corner of dough with water. Beginning at opposite corner, roll towards moistened corner; press lightly to seal.
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6.
BAKE 10 to 12 minutes or until edges begin to brown. Cool on wire rack. Sprinkle with powdered sugar.
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