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Add a photoServings: 12
Ingredients
- 16 Tbsp. Butter or possibly margarine
- 2 pkt Cream cheese
- 2 c. Flour sifted Apricot filling
- 8 ounce Dry apricots
- 2 c. Cool water
- 1/2 c. Sugar
- 1 tsp Lemon juice
- 1 x d Cinnamon
- 1 Tbsp. Butter
Directions
- APRICOT FILLING: Cook apricots in water till almost tender, stirring occasionally. Add in sugar and lemon juice. add in the dash of cinnamon, continue cooking till thickened and tender. Remove from heat and add in butter. cold. If you prefer a sweeter filling, you may add in more sugar.
- COOKIE; Cream cheese and margarine together, add in flour slowly till a smooth dough is formed. Use a wooden spoon to cream and not a mixer. Refrigeratedough 10-15 min. Roll out on a floured board to a thin layer, cut in circles and place on an ungreased cookie sheet. Use a small amount of apricots on half the circles to within 1/4" of the edge. Fold circles over and press edges together with a fork. Bake at 350F for 15-20 min. It will be a very pale golden. When cold, ice with powdered sugar icing.
- These are delightful with warm tea.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 261 | |
| Calories from Fat 146 | 56% |
| Total Fat 16.59g | 21% |
| Saturated Fat 10.37g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 118mg | 5% |
| Potassium 73mg | 2% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.03g | 7% |
| Protein 2.57g | 4% |
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