Apricot Twists Recipe - Allrecipes.com
Apricot Twists Recipe

Apricot Twists

Recipe by  

"Substitute apple, pineapple, or other fruit preserves in these pastry-like cookies."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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Directions

  1. Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.
  2. Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.
  3. Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.
  4. Form into a ball, cover and chill for about 30 minutes or until easy to handle.
  5. Preheat oven to 375 degrees F.
  6. Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.
  7. Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.
  8. Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.
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Reviews More Reviews

Jul 27, 2008

These are really delicious! I used sugar-free apricot preserves and substituted nutmeg for the mace (since I didn't have any on hand). Be sure to add the water only as needed (I didn't use the full 6 tablespoons). The preserves oozed out a bit during baking so using parchment paper could make removing them from the cookie sheets a little easier. YUM!

 
Mar 08, 2011

These were pretty good. I substituted apricot preserves with peach and used cinnamon instead of mace and sprinkled a little bit of cinnamon and sugar on top after brushing on the milk. The secret is to keep the dough as cool as you can to make a stiff spiral.

 

4 Ratings

Feb 22, 2011

not impressed :( to much work for something that comes out like pie dough.

 
Dec 13, 2010

Very good--definitely more pastry like than cookie like. I really wasn't clear on the method of twisting, so I tried it a couple of ways. I also used a couple of different types of preserves. I don't have apricot, so I used a prune plum jam (not the best, since it had HUGE pieces of fruit in it) and a cherry raspberry jam I'd made earlier this year. Although both tasted good, the cherry rasberry was the best for keeping in the jam itself. I'd recommend a jelly or a jam with very tiny pieces of fruit or seeds--otherwise the fruit oozes out too. Also, be careful with the amount. You don't want it to ooze too much . . .I baked on alum foil bc I didn't want to scrub my pans for hours. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 109 kcal
  • 5%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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