December 2010 Issue
Rich and flaky, these mini-pastries are a favorite holiday cookie for many people of Eastern European heritage. This recipe adds nuts and spices to the sweet apricot filling.
Makes 4 to 5 dozen cookies
1 12-ounce jar apricot preserves
1/2 cup finely chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) butter, softened
1 8-ounce package cream cheese, softened
2 tablespoons sugar
2 cups all-purpose flour
1 large egg, lightly beaten
1 tablespoon water
Sifted powdered sugar
Preheat oven to 350 degrees. Lightly grease cookie sheet.
In a small bowl, mix preserves, walnuts, cinnamon, nutmeg and cloves.
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer; add sugar and beat well. Add flour gradually, mixing at low speed until blended.
Chill dough in refrigerator for 10 to 15 minutes. Divide into thirds, and roll out each portion to 1/8-inch thickness on a lightly floured surface; cut with a 3-inch round cookie cutter.
Lightly beat egg and water. Spoon apricot mixture onto center of each pastry round and brush egg wash around edges. Fold two sides of circle to center and overlap slightly; pinch to seal. Place on cookie sheet and bake for 10–12 minutes or until golden.
Place on wire racks to cool and sprinkle with sugar.