Recipe by evelyn/athens
This is a really delicious cookie. I love the sour-sweet of the apricot filling.
Top Review by Nikoma
Ok, so the horrible truth comes out about me. I can't roll cookie dough! It just never works. So after trying I ended up just patting the dough into ovals, adding the filling and rolling these up cigar style. Worked just fine and none of the filling bubbled out! Adding the dried apricots is a strike of genious and I plan to try the method with other fruit fillings. It definately will do away with a runny filling. The dough is so flakey and buttery. My Mom loves them. I thought they lacked just a little pizzaz. Next time I'll try them with the cinnamon sugar.
- 1⁄2 cup dried apricot, chopped
- 1 (12 ounce) jar apricot preserves
- 6 ounces cream cheese
- 1 cup butter
- 2 cups flour
- 1 beaten egg
- 3 tablespoons sugar
- 1 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
- In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
- In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
- When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
- Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
- Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
- Bake 15-20 minutes or until light golden brown. Cool on wire rack.