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A pastry-like filled cookie. 1 cup butter 1 pkg. (8 oz.) cream cheese 2 cups all-purpose flour 1/2 tsp. baking powder 1 tsp. brandy flavouring 1 cup ground almonds 1 jar (8-oz.) apricot jam 1 tsp. granulated sugar 1/2 tsp. brandy flavouring 1/3 cup confectioner sugar Cream butter and cream cheese. Sift flour and baking powder together and add to creamed mixture. Chill 2 to 3 hours. Preheat oven to 350 F. Mix nuts, jam and granulated sugar. Divide dough into 4 equal parts. Work with one quarter of the dough at a time; keep remaining dough refrigerated. Roll dough very thin (about 1/16 inch) on lightly floured cloth-covered board. Cut 2-inch squares and place on square on greased cookie sheet. Place 1 tsp. nut mixture in centre of each square and top with remaining squares of dough. Press edges together with floured fork tines. Bake in a 350 F oven 15-20 minutes until slightly brown. Cool and sprinkle tops with confectioner sugar. Makes approximately 5 dozen cookies. Submitted by Rita Murray, Charlottetown.