Apricot Twists The Best Recipes

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Apricot Twists

"Substitute apple, pineapple, or different fruit preserves in those pastry-like cookies."

Ingredients :

2 cups all-purpose flour
1/3 cup white sugar
half teaspoon salt
half of teaspoon ground mace
1/4 teaspoon baking powder
three/4 cup butter
6 tablespoons water
1/four teaspoon lemon extract
1/four cup apricot preserves
3 tablespoons milk

Instructions :

Prep :	Cook : 24M	Ready in :

Stir collectively flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until aggregate resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the aggregate. Toss lightly with a fork.
Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
Form right into a ball, cover and kick back for approximately 30 minutes or until smooth to address.
Preheat oven to 375 ranges F.
Divide the dough into quarters. Roll of the quarters into 12 x four-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x four-inch rectangles and punctiliously location over the ones unfold with the preserves. Trim the rims.
Cut every rectangle into twelve 4 x 1-inch strips. Twist each strip two times and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
Remove from oven, brush with milk and sprinkle with extra sugar. Return to the oven and bake 5-8 minutes extra or until achieved. Remove and funky on cord rack.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it frivolously, and make smooth-up less difficult.

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