APRICOT
KOLACHY COOKIES
(Yield: 4 dozen)
1¾ cups self-rising flour
¾ cup butter or margarine, softened
2/3 cup cottage cheese
1/3 cup confectioners’ sugar
½ teaspoon vanilla extract
2/3 cup apricot preserves
¾ teaspoon almond extract
1 egg, separated
1 tablespoon milk
In a medium bowl, combine flour, margarine, cottage cheese, confectioners’
sugar, and vanilla. With hands, knead until blended. Shape
into a ball; wrap in plastic wrap. Refrigerate for 2 hours.
In a small bowl, combine apricot preserves and almond extract; cover
and set aside.
Divide the dough in half. On a lightly floured board, roll
one half of the dough to 1/8-inch thickness. Cut into 3-inch squares,
rerolling trimmings. Place the squares, ½-inch apart, on UNGREASED
cookie sheets. With a fork, prick the squares.
Preheat oven to 375°F. In a cup beat egg white slightly.
In a cup, beat egg yolk with milk.
Place ½ teaspoon of the apricot mixture in the center of each
square. Brush the edges of the dough with egg white. Fold the
corners of each square toward the center over the filling. Press
the corners firmly onto the cookie sheet to seal. Brush with egg
yolk mixture.
Bake for 15 minutes or until delicately browned. Remove from
cookie sheet, cool on a wire rack. Repeat with remaining dough and
apricot mixture.
1 pound dried apricots, chopped
1 cup sugar
2 cups boiling water
½ cup butter or margarine, softened
½ cup shortening
1 cup firmly packed brown sugar
¼ cup sour milk
2 cups rolled oats
½ teaspoon baking soda
1 teaspoon salt
½ to 1 cup all-purpose flour
In a medium saucepan, combine apricots, sugar, and water; cook, stirring
frequently, until mixture is thick. Cool.
Preheat oven to 350°F. Spray baking sheets with non-stick
vegetable spray.
In a large mixing bowl, cream butter, shortening and sugar until
light and fluffy. Stir in milk, oats, soda, and enough flour to make
a firm dough. On a lightly floured board, roll the dough to 1/8-inch
thickness. Cut with a 2-inch round cutter; place on prepared baking
sheets.
Bake 12 to 15 minutes or until delicately browned. Cool on
a wire rack. Spoon apricot mixture onto bottoms of half the cookies;
top with remaining cookies.
 
|