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Apricot Cookies



From the kitchen of Ann Marie Barkwell



_______________________________________


I make these delicate cookies at Christmas. I make them with lekvar too.



Cream:

1 c butter

8 oz cream cheese

Add:

2 c flour

1 tsp vanilla

Roll on a floured surface.

Roll thin.

Cut into squares.

Place a small amount of apricot filling (found with canned pie fillings at store) in the center of each square, pinch opposite corners together, then fold down.

Dab your finger in water & moisten dough where it overlaps to help seal it closed.

Bake @ 375, 12-18 minutes.

Cool completely.

Dust with confectioner sugar.

These are delicate little cookies.

They crumble easily, yet freeze well.

If freezing, don't dust with sugar until brought to room temperature.





Cut into squares. Put a spoonful of filling in center of each square.



Dipping a finger in water and using it to "glue" the dough together prevents them from coming apart while baking.



Baked.





Comments



I love these. I make them every Christmas. Besides apricot, lekvar and raspberry are good too. Since they freeze so well, they are ideal for make ahead baking. -Stephanie



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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com