Recipe By : Millie Othman (FHFG38A)
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 c Pecans -- ground
1 c Currants
1/2 c Sugar
1 ts Cinnamon
Dough:
8 oz Cream cheese -- room temperature
2 c All purpose flour
1 c Butter -- room temperature
2 tb Sugar
Flour
12 oz Jar apricot jam
Filling:
Combine pecans, currants, sugar, and cinnamon in mixing bowl.
Dough:
Combine cream cheese, flour, butter, and sugar in processor or mixer
and blend well. Divide dough into 4 pieces. Dust each with flour,
shaking off excess. Roll each piece between sheets of waxed paper
into 10" circle. Refrigerate 1 hour.
Preheat oven to 375°F. Grease baking sheets. Spread each circle of
dough with apricot jam. Divide filling among circles, spreading
evenly. Cut each into 12 wedges. Roll up each wedge from bottom to
point. Arrange on prepared sheets, point side down. Bake until
golden, about 16 to 17 minutes. Transfer to wire rack and let cool.
Store cookies in airtight container.
Tips:
Be sure to work on just one circle at a time and keep others
refrigerated. Don't overdo the jam and cinnamon & pecan filling
because they tend to overflow and will burn quickly on your baking
sheets. Remove at once from the baking sheet to cool on racks when
they turn golden brown on top. After rolling out between waxed paper,
one hour of cooling is perfect to cut out, but they may be made ahead
and refrigerated longer. Just leave them out a bit before cutting out
so dough won't be so stiff to handle properly and roll well.
