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My review
Apricot Twists
Laria Tabul
"Substitute apple, pineapple, or other fruit preserves in these pastry-like cookies."
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Ingredients
servings 109 calsOriginal recipe yields 24 servings (2 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 109 calories; 5.9 g fat; 13 g carbohydrates; 1.2 g protein; 15 mg cholesterol; 97 mg sodium. Full nutrition
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Reviews
Read all reviews 4Most helpful
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Newest
7/27/2008
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...
3/3/2011
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 secre...
2/20/2011
not impressed :( to much work for something that comes out like pie dough.
12/12/2010
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. ...