Apricot kolachkes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Jar apricot preserves (12 | |
| Ounces) | ||
| ½ | cup | Finely chopped walnuts OR |
| Pecans | ||
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cloves |
| 1 | cup | Butter or margarine, |
| Softened | ||
| 8 | ounces | Cream cheese (1 package), |
| Softened | ||
| 2 | tablespoons | Sugar |
| 2 | cups | All-purpose flour |
| 1 | large | Egg, lightly beaten |
| 1 | tablespoon | Water |
| Sifted powdered sugar | ||
Directions
Combine the preserves, chopped nuts, cinnamon, nutmeg and cloves in a small bowl. Set aside
Beat the butter and cream cheese together at medium speed with an electric mixer until creamy. Add the sugar, beating well. Add the flour and mix at low speed until well blended.
Divide the dough into three equal parts. Roll each portion on a lightly floured surface to a thickness of ⅛ inch. Cut with a 3-inch round cutter. Spoon ½ tesapoon of the apricot filling mixture onto the center of each round. Combine the water and egg; brush on the edges. Fold the opposite sides to the center, slightly overlapping the edges. Pinch to seal. Place on lightly greased baking sheets.
Bake at 350F for 12 minutes or until golden. Remove to wire racks and cool. Sprinkle with powdered sugar.
Makes 5 dozen.
[JoAnn Ritmiller; Baltimore, Maryland] [Come for Cookies and Coffee....After Christmas] [Southern Living; November 1994] Posted by Fred Peters.
From: Robert Miles Date: 07-19-95 (17:15) (19) (E)Cooking