Apricot Twists Popular Recipes

Thursday, September 21, 2017

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Apricot Twists

"Substitute apple, pineapple, or different fruit preserves in those pastry-like cookies."

Ingredients :

2 cups all-cause flour
1/3 cup white sugar
1/2 teaspoon salt
half teaspoon floor mace
1/4 teaspoon baking powder
three/four cup butter
6 tablespoons water
1/four teaspoon lemon extract
1/4 cup apricot preserves
3 tablespoons milk

Instructions :

Prep :	Cook : 24M	Ready in :

Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine till mixture resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
Repeat with the final bloodless water, 1 tablespoon at a time till all is moistened.
Form into a ball, cover and kick back for approximately half-hour or till smooth to address.
Preheat oven to 375 levels F.
Divide the dough into quarters. Roll of the quarters into 12 x 4-inch rectangles and unfold with the preserves. Roll the ultimate quarters into 12 x 4-inch rectangles and carefully vicinity over those unfold with the preserves. Trim the rims.
Cut each rectangle into twelve four x 1-inch strips. Twist each strip two times and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake five-8 minutes more or until completed. Remove and cool on wire rack.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, cook it frivolously, and make clean-up less difficult.

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