Apricot Twists
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- ¾ teaspoon ground mace or nutmeg
- 1 cup butter
- ½ teaspoon vanilla
- 1/3 to ½ cup ice water
- Filling
- Apricot preserves raspberry is a favorite too
Instructions
- Stir flour, sugar, Mace and 1/2 teaspoon salt. Cut in butter the coarse crumbs. Combine vanilla with 1 tablespoon of the ice water. Toss into flour mixture. Add remaining water 1 tablespoon at a time, tossing until dough is moistened. Shape into ball; Cover. Chill for 30 minutes.
- Divide dough in half. On a slightly floured surface roll each half into 18 by 8 inches. Spread half the filling over half of each rectangle along the 8 inch side. Cold plain portion of dough over filling. Trim edges. Cut into one-inch strips and twist. Place on ungreased cookie sheet. Bake at 400°F for 15 minutes. Cool on wire cookie racks.
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