Substitute apple, pineapple, or other fruit preserves in these pastry-like cookies.

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Recipe Summary

Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.

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  • Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.

  • Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.

  • Form into a ball, cover and chill for about 30 minutes or until easy to handle.

  • Preheat oven to 375 degrees F.

  • Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.

  • Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.

  • Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.

Nutrition Facts

108 calories; protein 1.2g 2% DV; carbohydrates 12.9g 4% DV; fat 5.9g 9% DV; cholesterol 15.3mg 5% DV; sodium 96.1mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2008
These are really delicious! I used sugar-free apricot preserves and substituted nutmeg for the mace (since I didn't have any on hand). Be sure to add the water only as needed (I didn't use the full 6 tablespoons). The preserves oozed out a bit during baking so using parchment paper could make removing them from the cookie sheets a little easier. YUM! Read More
(7)

Most helpful critical review

Rating: 2 stars
02/22/2011
not impressed:( to much work for something that comes out like pie dough. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/27/2008
These are really delicious! I used sugar-free apricot preserves and substituted nutmeg for the mace (since I didn't have any on hand). Be sure to add the water only as needed (I didn't use the full 6 tablespoons). The preserves oozed out a bit during baking so using parchment paper could make removing them from the cookie sheets a little easier. YUM! Read More
(7)
Rating: 2 stars
02/22/2011
not impressed:( to much work for something that comes out like pie dough. Read More
(3)
Rating: 4 stars
03/08/2011
These were pretty good. I substituted apricot preserves with peach and used cinnamon instead of mace and sprinkled a little bit of cinnamon and sugar on top after brushing on the milk. The secret is to keep the dough as cool as you can to make a stiff spiral. Read More
(3)
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Rating: 5 stars
12/13/2010
Very good--definitely more pastry like than cookie like. I really wasn't clear on the method of twisting so I tried it a couple of ways. I also used a couple of different types of preserves. I don't have apricot so I used a prune plum jam (not the best since it had HUGE pieces of fruit in it) and a cherry raspberry jam I'd made earlier this year. Although both tasted good the cherry rasberry was the best for keeping in the jam itself. I'd recommend a jelly or a jam with very tiny pieces of fruit or seeds--otherwise the fruit oozes out too. Also be careful with the amount. You don't want it to ooze too much...I baked on alum foil bc I didn't want to scrub my pans for hours. Thanks for the recipe! Read More
(1)