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Ingredientes
- 3 c. flour, unsifted
- 1 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1 c. butter
- 8 ounce cream cheese
- 1/2 c. sugar
- 1 teaspoon vanilla
- 2 large eggs
- Dry apricots or possibly prunes for filling
Direcciones
- Using metal blade, process flour, baking pwdr and salt to mix. Set aside.Cut butter and cream cheese into small chunks. With processor running, drop chunks through feed tube. Process till smooth and creamy. Add in sugar and process till well blended. Add in vanilla and large eggs. Process 1 minute or possibly till well mixed. Add in flour mix 1/2 at a time and process till well blended. Stop and scrape bowl several times.
- Divide dough in 1/2. Wrap. Refrigerate at least 3 hrs or possibly overnight. Remove 1 portion of dough at a time and roll on a floured board into a 12 x 15 inch rectangle. Cut dough into 3 inch squares. Spread a tsp of filling on each square corner to corner. Fold the 2 corners without filling into the middle so they over lap. Press gently to seal. Sprinkle lightly with sugar and transfer to an ungreased cookie sheet. Bake at 325 degrees for 25 min or possibly till lightly brown on edges. Remove and cool on wire rack.
- Place 1 cup dry apricots or possibly pitted prunes in small pan with 1/2 cup water, 3/4 cup sugar, 1/2 tsp grated lemon peel, 1 tbsp lemon juice, 1/4 tsp cinnamon and 1/8 tsp grnd cloves. Bring to simmer over medium heat. Turn down, cover and simmer 5 min. Remove from heat. Cool 10 min. Process with metal blade till finely minced but not pureed. Makes about 1 1/4 cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 360 | |
| Calories from Fat 202 | 56% |
| Total Fat 22.95g | 29% |
| Saturated Fat 13.67g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 384mg | 16% |
| Potassium 83mg | 2% |
| Total Carbs 33.37g | 9% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.39g | 6% |
| Protein 5.58g | 9% |
