Tuesday, December 16, 2014

Apricot Twists

Mmmm...it finally started snowing here this past weekend, so now it really feels like Christmastime.

The weather is perfect for curling up in a blanket with a book and a hot cup of cider.  And you can't have a cup of cider without a cookie or two...well, I suppose you can, but why would you want to?

These cookies are light, and almost more like a pastry than a typical cookie, with just enough apricot and nutmeg to give you a pleasant warm feeling when you bite into it.  I like dunking them in my cider for a little extra zip.

Apricot Twists


2 c. flour
1/3 c. sugar
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp baking powder
3/4 c. butter
7 Tbs ice cold water
1/4 tsp lemon extract
1/4-1/2 c. apricot preserves

1 Tbs sugar
1/8 tsp nutmeg


Mix the flour, sugar, salt, nutmeg and baking powder together.  Cut in butter until it resembles coarse crumbs.  Add 1 tablespoon of the ice cold water to the mixture, along with the lemon extract and mix thoroughly.  Continue adding the water, 1 tablespoon at a time, until the dough is fully moistened and form it into a ball.

Chill 30 minutes.

Preheat the oven to 375.

Divide the dough into quarters.  Roll out two of the quarters into 12x4-inch rectangles.  Spread evenly with the apricot preserves. (you will want even edges on your dough).

Roll out the remaining quarters into 12x4-inch rectangles and place on top of the rectangles with preserves.  Cut each rectangle into 1 inch strips (from the short side of your dough).  Twist each strip twice and place on a silpat or parchment paper lines baking sheet (you WILL want the pan lined).

Bake for 15 minutes.  In a small bowl, combine the sugar and nutmeg.  Remove the cookies from the oven and brush with milk.  Sprinkle with nutmeg/sugar mixture and return to the oven for an additional 5-6 minutes or until just barely golden on the edges.

Allow to cool before eating.


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