Apricot Fold-Overs
Dayna
Another delicious treat from Kathleen’s collection. They are irresistable!
ingredients
- 1/2 cup butter
- 4 oz. sharp yellow cheddar
- 1 1/2 cup sifted flour
- 2 tbs. water
- Apricot preserves - 1 tsp per cookie
directions
- 1
In a food processor, cream butter and cheese until light. Blend sifted flour into creamed mixture. Add water and mix well. Chill for several hours.
- 2
Divide chilled dough in half. Roll each half into a 10 inch square; cut into 2 1/2 inch squares. Place one tsp of apricot filling in each square. Bring up diagonal corners and seal. Bake on ungreased cookie sheet at 375 for 8 - 10 minutes. Makes approximately 30 cookies.
notes
Cookies can be frozen after they have been baked. Defrost in fridge or counter for several hours.
Source: Dayna
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews