Apricot Twists Best Dishes

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Wednesday, May 30, 2018

Apricot Twists

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

Ingredients :

2 cups all-purpose flour
1/three cup white sugar
half of teaspoon salt
1/2 teaspoon ground mace
1/four teaspoon baking powder
3/4 cup butter
6 tablespoons water
1/four teaspoon lemon extract
1/4 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 till aggregate resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the combination. Toss gently with a fork.
Repeat with the last bloodless water, 1 tablespoon at a time until all is moistened.
Form into a ball, cover and relax for approximately 30 minutes or till smooth to handle.
Preheat oven to 375 levels F.
Divide the dough into quarters. Roll of the quarters into 12 x 4-inch rectangles and unfold with the preserves. Roll the last quarters into 12 x four-inch rectangles and punctiliously area over the ones spread with the preserves. Trim the rims.
Cut every rectangle into twelve four x 1-inch strips. Twist each strip two times and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 mins.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake five-8 mins extra or till finished. Remove and cool on cord rack.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, cook it lightly, and make easy-up easier.

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