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| Apricot Almond Rugalach |
"These cookies freeze nicely either baked or unbaked. Extremely dainty and delicious cookie. You can also sprinkle the pinnacle with coarse sugar."
Ingredients :
- 1 cup all-reason flour
- 1/2 cup unsalted butter, chilled
- 4 oz. Cream cheese, cold
- three/four cup apricot jam
- 1/four cup white sugar
- half of cup toasted and chopped almonds
- 1 teaspoon lemon zest
- 1 egg
- 1/three cup chopped almonds
- 1/3 cup sifted confectioners' sugar
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- To Make Pastry: Place the flour in a bowl. Cut the butter into the flour and blend till the mixture resembles coarse crumbs. Cut the cream cheese into small cubes and rub into the flour-butter mixture. Knead till the dough paperwork a ball. Cut dough in half of, wrap each half of in plastic wrap and refrigerate.
- To Make Filling: Stir the apricot jam till it is spreadable. In a bowl integrate the sugar with the chopped nuts and grated lemon peel.
- To Assemble: On a lightly floured surface roll out each half of of dough. The large and thinner the circle the crisper the cookies may be. Each circle have to be at the least 9 inches in diameter. Spread each circle with jam and sprinkle with the almond combination.
- Cut every circle into twelve wedges. Roll every wedge up tightly from the outside edges. Turn edges barely to form a crescent. Place crescents on a parchment covered baking sheet approximately 1 inch apart. Repeat until all cookies are fashioned.
- Preheat oven to 350 tiers F (175 levels C).
- Beat egg and brush cookies with beaten egg. Sprinkle with nuts. Bake cookies for 20 to twenty-five mins or until golden brown. Let cookies cool on cord wracks then dust with sifted confectioners' sugar.
Notes :
- Reynolds® parchment can be used for simpler cleanup/elimination from the pan.
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