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Full Online Book HomeLearning KitchenCookies - Rolled Cookies Apricot Crescents
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Cookies - Rolled Cookies Apricot Crescents Post by :wlockhart Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2856

Click below to download : Cookies - Rolled Cookies Apricot Crescents (Format : PDF)

Cookies - Rolled Cookies Apricot Crescents

1 c butter (no substitutes)
2 c flour
1 egg yolk
1/2 c sour cream
1/2 c apricot preserves
1/2 c flaked coconut
1/4 c finely chopped pecans

In a bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream in seperate
bowl. Add to crumb mixture and mix well. Chill several hours or overnight.

Divide dough into fourths. On a sugared surface, roll each portion into a 10 inch circle. Turn dough over to sugar top
side. Combine preserves, coconut and pecans. Spread over circles Cut each circle into 12 wedges.

Roll each wedge into crescent shape. Sprinkle with sugar. Place point side down on ungreased sheet. Bake at 350
degrees for 15-17 minutes or until set and VERY LIGHTLY browned. Immediately remove to wire racks to cool.

Makes 4 dozen
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Cookies - Rolled Cookies Apricot Filled Cookies - Rolled Cookies Apricot Filled

Cookies - Rolled Cookies Apricot Filled
To make the filling- stew the apricots and then take the apricots and 1/2 cup of juice from the stewed apricots and add the raisins and dates and put thru a food grinder. When the filling is cool, add 1 cup of finely chopped walnuts and a 1/2 cup of sugar to it. Cookie dough ingredients- 2 cups b.sugar, 1 cup shortening, 4 cups of flour, 1/2 cup of milk, 2 eggs, 1/2 tsp. of bakingsoda, 1/2 tsp. of salt, and 2 tsp. baking powder To make cookie dough- cream sugar, shortening & eggs. Sift flour, salt, baking powder & salt

Cookies - Rolled Cookies Apricot-raspberry Rugelah Cookies - Rolled Cookies Apricot-raspberry Rugelah

Cookies - Rolled Cookies Apricot-raspberry Rugelah
3 cups flour1 packet (1/4 oz) dry yeast1 cup margarine3 egg yolks1 cup sour cream1 cup chopped nuts3/4 cup dried apricots, chopped1/4 cup packed light brown sugar1 1/2 teaspoons ground cinnamon1/2 cup seedless raspberry preserves1 tablespoon milkcinnamon-sugarSprinkle yeast on flour.Cut in softened margarine.Stir egg yolks into the sour cream and add to flour mixture, making a stiff dough.Form into 4 equal balls and wrap in plastic wrap and refrigerate overnight.Prepare filling; in a medium bowl, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended.Line 2 large cookie sheets with foil; grease foil.On