Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup dried apricots, chopped
- 1 (12 ounces) jar apricot preserves
- 6 ounces cream cheese
- 1 cup butter or margarine
- 2 cups flour
- beaten eggs
- cinnamon sugar
- finely chopped walnuts
- =
Directions
Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
In a small saucepan, cook the chopped apricots& preserves until melted& apricots are soft.
Chill in refrigerator.
In a mixing bowl, combine cream cheese, butter& flour into a stiff dough.
Divide into 2 equal disks, wrap in plastic& chill.
When dough is thoroughly chilled, cut each disk into 4 sections.
Roll each section into a thin round, and cut into 4 or 6 wedges.
Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough.
Moisten point of dough with a little water.
Roll dough over the preserves, tucking in the sides& continue to roll to the point.
Continue this with each section of dough.
Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with cinnamon sugar or chopped nuts.
Bake 15-20 minutes or until light golden brown.
Cool on wire rack.