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| Apricot Fold-Ups |
" If I didn't make these every 12 months for Christmas, I think my husband could disown me."
Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon salt
- 8 ounces cream cheese, cold
- 1 cup margarine, chilled
- 1 tablespoon milk
- 1 tablespoon distilled white vinegar
- 2 cups apricot preserves
- three/four cup confectioners' sugar
- 2 tablespoons water
Instructions :
| Prep : | Cook : 48M | Ready in : |
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- In a medium bowl, stir together the flour and salt. Cut inside the cream cheese and margarine until the combination resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough through hand till it holds collectively in a ball. Divide dough into 4 portions and refrigerate for two hours.
- Preheat oven to four hundred ranges F (190 levels C).
- On a gently floured floor, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the middle of every rectangular. Fold each nook to the center and pinch collectively.
- Place cookies on an unprepared cookie sheet, and bake for approximately 15 minutes inside the preheated oven. Drizzle with glaze when cool.
- In a small bowl stir collectively 3/4 cup of confectioners' sugar with 2 tablespoons of water till clean. Drizzle over the cookies.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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