Apricot rolls

Yield: 100 Servings

Measure Ingredient
16 ounces Cream cheese
2 cups Butter
4 \N Eggs; separated
½ cup Sugar
6 cups Flour
24 ounces Apricot preserves

Mix cream cheese, butter, egg yolks, sugar and flour. Refrigerate overnight. Divide dough into 4 sections and roll out in powdered sugar into a 15x10 inch rectangle. Spread with preserves and roll up jelly roll style.

Place on greased cookie sheet, brush with reserved egg white, and sprinkle with sugar. Bake at 350 degrees for 20 minutes or until brown. Cool then cut into slices.

NOTES : You can roll these out into individual cookies if desired.

Recipe by: LuAnn

Posted to Bakery-Shoppe Digest V1 #446 by "stefanie" <gaggini@...> on Dec 11, 1997

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