Recipe for Apricot Twirls  Cookie Recipe       Food Fun and Facts


Apricot Twirls Cookie Recipe
Ingredients:

1/2 pound softened butter, unsalted
3/4 cup sour cream
2 cups unbleached flour
Apricot Jam

In a bowl, mix the butter, sour cream and flour and mix well. Refrigerate for at least 2 hours (no longer than 9 hours) After refrigerated, divide the dough into 4 sections.  Roll each section into a thin circle and then cut this circle into 8 wedges. Put 1 teaspoon jam at the wide edge of each wedge. Roll up, starting at the wide edge. Place on a greased cookie sheet, pointed side down.  Bake at 350 degrees until lightly browned and puffed up.  Note: If these do not get totally baked, they will be soggy and fall.  Makes 32 servings ...Great for Tea nd Coffee Gatherings.

Recipe from Elsa Powers


15% off $75 or more

Back to Cookie Recipes
Google
 
Web www.foodfunandfacts.com



  Pet Goodies

Dog Goodies

Cat Goodies

Easy Recipes

Kids Crafts

Herbal Remedies

Freebies

Household Hints

Food Trivia



Back to Home Page | Email Me! | Copyright 1999-2010 |
 Privacy Policy | Ask a Question

(Family Features) - Scare up a happy Halloween party to celebrate the spookiest season. Bring out the orange and black linens, spiderweb doilies and skull coasters ... so easy and effective!

The entertaining experts from the Wilton Test Kitchen say it's easier to mix and mingle if you don't have to juggle a fork. So cast a spell with a savory buffet starring these deliriously delicious recipes.

For additional Halloween ideas and directions for making cocktails, eyeball, skull and skeleton candies, and skull pound cake, go to www.wilton.com.

Recipe for Witches' Fingers Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1-1/2 cups granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • Assorted Icing Gels, Candy Melts, Sprinkles, Sugars and Jimmies for decorating

Preparation

  1. Preheat oven to 350°F. Lightly spray Wilton Finger Cookie Pan cavities with vegetable pan spray.
  2. In large bowl, beat butter and sugar with electric mixer at medium speed until well blended. Beat in egg and extracts; mix well. Combine flour and salt; add to butter mixture. Beat until well blended. Remove half of the dough from the mixing bowl and set aside. Add 2 tablespoons cocoa powder to remaining dough; mix until completely incorporated. Press dough into prepared pan cavities, filling 2/3 full.
  3. Bake 9 to 10 minutes or until light brown around edges. Cool in pan 10 minutes. Turn pan over; lightly tap pan to remove cookies. Cool completely on cooling grid.
  4. Decorate cookies with icing gels, melted candy, sprinkles and sugars, as desired.

Serves
Makes about 3 dozen cookies

SOURCE:
Wilton Enterprises







Moms need a break too!

The Cookie Store