APRICOT COOKIES
4 cup flour
1 medium container cottage cheese
1 pound margarine
Mix butter and margarine,
add flour. Refrigerate 3 to 4 hours.
Roll out dough on a floured
board to about 1/8 inch thickness. Cut with pastry cutter into
about 1-1/2-inch squares. Put filling in center of each and
bring one side towards the middle. Then bring other side
slightly over the top of that one. Pinch together to hold. Brush
top of each with beaten egg yolk. Bake at 350 degrees F for 15
minutes until golden brown.
Fillings
Boil fresh apricots down to make a paste. If fresh apricots are
not available, use apricot preserves, apricot filling or prune
filling (lekvar).
Make a nut filling with
ground nuts, mixed with sugar to taste and a little orange
juice.
Use dry cottage cheese with
a little egg and sugar.
Use any of the filling
sparingly.
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