Recipe Directions
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Ingredients
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Dough:
1 3 oz. package cream cheese
1 C. all-purpose flour
1/4 t. salt
1/4 lb. butter
2 T. sugar
Filling:
1/2 C. honey
1/2 t. ground cinnamon
1/3 C. pecans, finely chopped (walnuts may also be used)
Topping:
1/4 C. apricot syrup --
apricot preserves pressed through a sieve
Light Cream --
to brush over each completed cookie before baking
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Directions
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Cut the cream cheese and butter into the flour. Add the sugar and salt and blend
well. Roll into ball and refrigerate for approximately 2 hours or overnight.
Separate into two equal portions; keep one portion refrigerated until ready
to use. On a lightly floured surface, roll other half into 1/8" thickness.
Cut into 2" squares and place 1/2 t. filling in center of each square.
Beginning at one corner, fold corner to center of square; next, taking opposite
corner, fold and slightly overlap first corner. Place on ungreased cookie sheet
and brush with cream. Bake in 425 degree oven for 10 minutes, or until lightly
brown -- do not over bake. Remove from oven and drizzle apricot syrup in crisscross
pattern over each cookie.
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Yield
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Yield: 2 dozen.
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