Try to find the regular, California dried apricots, those Turkish, bright orange things just don't taste the same.
1/2 cup butter -- softened
1/2 cup cream cheese -- softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
3 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
18 ounces dried apricot halves
1 cup sugar
1 egg white -- beaten
Beat together margarine and cream cheese. Add sugar slowly, creaming well. Then mix in eggs. Add baking soda, baking powder, salt, vanilla and almond extract. Add flour last. Chill in plastic bag 24 hours.
Place apricots in heavy saucepan, cover with water and add cup of sugar. Bring to boil and simmer until they are soft. Drain them well, and puree in food processer.
Using 1/3 of the dough at a time, roll very thin on floured board. Cut into small squares using pizza cutter. Place small amount of apricot puree diagonally down center of square and fold over two sides, points overlapping.
Brush top of cookie with egg white and sprinkle with sugar.
Bake at 400 degrees for 10 minutes. Cool on wire rack.
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Per Serving (excluding unknown items): 4941 Calories; 56g Fat (10.0% calories from fat); 88g Protein; 1054g Carbohydrate; 58g Dietary Fiber; 551mg Cholesterol; 2540mg Sodium. Exchanges: 22 Grain(Starch); 3 1/2 Lean Meat; 20 1/2 Fruit; 8 Fat; 27 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
