Apricot Foldovers
- 1/2 Margarine; softened
- 1 c Grated sharp cheddar cheese
- 1 1/3 c Sifted flour
- 2 tb Water
- 1 c Apricot preserves
- 1 c Sugar
Cream the margarine and cheese, then blend in the flour and water. Chill
the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan
over medium heat, heat the preserves and sugar until the mixture boils and
is smooth. Set aside. Divide the dough in half. Roll each half into a 10
inch square, cut into 2 1/2 inch squares. Put 1 teaspoon of the preserves
in the center of each square, fold over and seal the edges. Bake on an
ungreased cookie sheet for 8 to 10 minutes. Makes about 2 1/2 dozen.
From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov
21, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Steve Zielinski on Nov
21, 1998
the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan
over medium heat, heat the preserves and sugar until the mixture boils and
is smooth. Set aside. Divide the dough in half. Roll each half into a 10
inch square, cut into 2 1/2 inch squares. Put 1 teaspoon of the preserves
in the center of each square, fold over and seal the edges. Bake on an
ungreased cookie sheet for 8 to 10 minutes. Makes about 2 1/2 dozen.
From the web page: http://www.aaqt.com/vegetablepatch/cookiear.html on Nov
21, 1998, converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Steve Zielinski
21, 1998
