1-3/4 cups self-rising flour
3/4 cup butter or margarine,
softened
2/3 cup cottage cheese
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup apricot preserves
3/4 teaspoon almond extract
1 egg, separated
1 tablespoon milk
In a medium bowl, combine flour,
margarine, cottage cheese,
confectioners' sugar, and vanilla.
With hands, knead until blended.
Shape into a ball; wrap in plastic
wrap. Refrigerate for 2 hours.
In a small bowl, combine apricot
preserves and almond extract;
cover and set aside. Divide the
dough in half. On a lightly
floured board, roll one half of
the dough to 1/8-inch thickness.
Cut into 3-inch squares,
re-rolling trimmings. Place the
squares, 1/2-inch apart, on
UNGREASED cookie sheets. With a
fork, prick the squares.
Preheat oven to 375°F. In a cup
beat egg white slightly. In a cup,
beat egg yolk with milk. Place 1/2
teaspoon of the apricot mixture in
the center of each square. Brush
the edges of the dough with egg
white. Fold the corners of each
square toward the center over the
filling. Press the corners firmly
onto the cookie sheet to seal.
Brush with egg yolk mixture.
Bake for 15 minutes or until
delicately browned. Remove from
cookie sheet, cool on a wire rack.
Repeat with remaining dough and
apricot mixture.
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