Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
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
- Cookie Dough:
- 2 cups all-purpose flour
- 2 teaspoons cardamom
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Fruit Filling:
- 1 cup chopped walnuts
- 1/4 cup apricot preserves
- 1 teaspoon cinnamon
- 1 tablespoon sugar
- 1 egg white, lightly beaten
- Red and green sugars
Directions
Combine flour, cardamom and salt in bowl.
Beat butter and sugar in large bowl until creamy.
Beat in egg and vanilla until fluffy.
Stir in flour mixture.
Divide dough into thirds; flatten.
Wrap in plastic. Refrigerate 1 hour.
Combine nuts, apricot preserves, cinnamon and sugar in small bowl.
Heat oven to 325 degrees. Grease 2 large baking sheets.
On floured surface with floured rolling pin, roll one-third of dough into 9-inch square. Keep unused dough refrigerated
Cut dough into nine 3-inch squares.
Place squares, 1 inch apart, on prepared sheets.
With small knife, cut four 1 3/4-inch-long slits into each square, from each corner almost to center.
Spoon 1 teaspoon filling onto center of each square; brush edges with egg white.
Fold every other corner or tip over filling to center; press lightly to stick.
Place 1/4 teaspoon filling in center of each cookie.
Brush tops with egg white; sprinkle with colored sugars.
Repeat with remaining dough and filling.
Bake in 325 degrees oven for 12 minutes or until lightly golden.
Cool cookies on wire racks. Store at room temperature or freeze.