1 cup unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
¼ teaspoon salt
2 cups all-purpose flour
2/3 cup apricot preserves
1 cup walnuts, finely chopped
1. Pastry: In a large bowl, beat butter, cream
cheese and' salt with electric mixer until smooth. With mixer on
low, gradually add flour until just blended. Flatten into an 8x6-inc
rectangle. Wrap and chill at least 12 hours.
2. Stir preserves and nuts in a small bowl.
3. On a well-floured surface, roll cold pastry
into a 12xl4-inch rectangle. Spread preserve mixture to within 1
½ inch of edges. Roll up from on long side into an even log.
Press seam firmly to seal. Cut log in half. Wrap and chill
until very firm or freeze 30 minutes.
4. Heat oven to 350°F. Grease cookie
sheet(s) With a serrated knife, cut each log into 2 slices. Place
1 inch apart on cookie sheet(s).
5. Bake, I sheet at a time, 15 minutes until edges
are golden. Remove to wire rack to cool. Store tightly covered
up to 1 week or freeze.
Red Raspberry Twirl
|Red Raspberry Twirls
Makes about 60.
½ cup margarine or butter
2 ¾ cups all-purpose flour
1 cup sugar
3 tablespoons milk
½ teaspoon baking powder
¼ teaspoon almond extract (optional)
½ cup seedless red raspberry jam
1 ½ teaspoons cornstarch
½ cup toasted almonds, ground
1. In a mixing bowl beat margarine or butter with
an electric mixer on medium to high speed about 30 seconds or till softened.
Add 1 cup of the flour to the margarine. Then add the sugar, egg,
milk, baking powder, and, if desired, almond extract. Beat till combined.
Then beat or stir in the remaining flour. Cover and chill about 1
hour or till easy to handle.
2. For filling, in a small saucepan combine jam
and cornstarch. Cook and stir till thickened and bubbly. Cook
and stir for 1 minute more. Stir in ground almonds. Cover and
set aside to cool slightly.
3. Divide dough in half. Roll each half
between waxed paper into a 12x8-inch rectangle. Spread with filling.
From a short side, roll up each half jelly-roll style, removing waxed paper
as you roll. Moisten and pinch edges to seal. Wrap each in
waxed paper or plastic wrap. Chill for 4 to 48 hours.
4. Cut dough into ¼ inch-thick slices.
Place 2 inches apart onto greased, foil-lined cookie sheets. Bake
in a 375° oven for 9 to 11 minutes or till edges are firm and bottoms
are lightly browned. Remove cookies and cool on wire racks.