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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 27 |
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Traditionally, I bake these for Christmas. A cross between sweet breads and cookies, they're also something that I have been asked to make for weddings. I'm a widow with two grown sons and five grandchildren. -Ruth Gilhousen, Knoxdale, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup cold butter |
1 cup (8 ounces) 4% cottage cheese |
filling: |
1 package (6 ounces) dried apricots |
1/2 cup water |
1/2 cup sugar |
topping: |
3/4 cup finely chopped almonds |
1/2 cup sugar |
1 egg white, lightly beaten |
Directions:
1. In a large bowl, combine flour and salt; cut in butter until crumbly. Add cottage cheese; mix well. Shape into 1-in. balls. Cover and refrigerate several hours or overnight.
2. For the filling, combine apricots and water in a saucepan. Cover and simmer for 20 minutes. Cool for 10 minutes.
3. Pour into a blender; cover and process on high speed until smooth. Transfer to a bowl; stir in sugar. Cover and chill.
4. For topping, combine almonds and sugar; set aside. On a floured surface, roll the balls into 2-1/2-in. circles. Spoon about 1 teaspoon of filling onto each. Fold dough over filling and pinch edges to seal.
5. Place on greased baking sheets. Brush tops with egg white; sprinkle with almond mixture. Bake at 375° for 12-15 minutes or until lightly browned. Yield: 4-1/2 dozen.
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