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