Fruit Filled Yummies
Either way they are so good.
Featured Pinch Tips Video
- cranberry filling:
- 2 c
- dried cranberries
- 9 Tbsp
- orange marmalade
- apricot filling:
- 2 1/4 c
- chopped dried apricots
- 9 Tbsp
- orange marmaade
- 4 1/2 tsp
- 8 oz
- package cream cheese, softened
- 1 1/2 c
- 1/2 c
- margarine or butter
- 1 large
- egg, beaten
- sugar to sprinkle of each cookie
1Preheat oven to 450
2Mix and blend cream cheese, flour and butter until smooth, shape into a ball; wrap and refrigerate for 1 hour.
3For cranberry filling, combine cranberries and marmalade in a food processer, cover and process until finely chopped. Place in a bowl and set aside. Rince out food processer with warm water and dry.
4For apricot filing, combine apricots, marmalade and water in a food processer, cover and process until finely chopped. Place in a bowl and set aside.
5Remove dough from refrigerater when chilled. Cut the ball in half and replace the other half back into the refrigerator.
6Place your half of dough on a floured service and press down and roll out to 1/8 inch thick. Cut with
2-1/2 inch square cutter. You could use a 2-1/2 round cutter also.
7Remove second half of dough from refregiator and roll out as above.Place a rounded teaspoon of filling in the center of each square or circle.
8Shape by folding two opposit points of square dough over one another, press to seal or fold edges of circles together and press to seal.
9Brush each cookie with egg using a pastry brush and sprinkle with sugar.Place on cookie sheet and bake for 12 to 14 minutes or until golden brown.
10Remove from pan and place on cooling rack to cool.
11Makes 3-1/2 dozen.