Apricot Foldovers Recipes

DELICIOUS APRICOT FOLD-OVER COOKIES

Steps:

• 1. Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours.
• 2. Meanwhile, cook dried apricots according to package directions. Drain well.
• 3. Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half.
• 4. Roll each half to 10-inch squares; cut 2½-inch squares. Place tsp apricot filling in each square; bring up diagonal corners and seal.
• 5. Bake on ungreased cookie sheet at 375 F for 8-10 minutes.
• 6. Makes about 2½ dozen cookies.
• 7. Enjoy the recipe with full details @ http://goo.gl/UrEHe4

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

APRICOT FOLDOVERS

Steps:

• 1. Mix butter, cream cheese, vanilla and sugar in a bowl, and beat with mixer until fluffy. Stir in flour and salt until a soft dough is formed. Cover and refrigerate 2-3 hours.
• 2. Preheat oven to 350. Spray cookie sheets with cooking spray, set aside. Roll dough to 1/8" thickness on lightly floured board.
• 3. With a cookie cutter, or glass (I use a glass jar), cut dough into 3" rounds. Place 1/4 tsp. jam in center, fold in half and crimp edges with a fork. Pierce top of each cookie with a sharp knife for steam release. Arrange cookies on greased sheet.
• 4. Bake 10-12 minutes, until cookies are lightly browned. Cool on wire rack.

APRICOT FOLDOVERS

Steps:

• Soak apricots in brandy for at least an hour, but preferably overnight.
• Drain and reserve liquid.
• In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
• (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
• Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
• Pre heat oven to 350 degrees.
• Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
• Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
• Bake for aprox 12 minutes or until lightly browned.
• Cool on a rack.
• While baking prepare next batch.
• For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
• I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
• After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
• Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.