B & R FARMS RECIPES
5280 Fairview Road
Hollister, CA 95023-9009
1-800-930-9168
Local Tel (831) 637-9168

Back to B & R FARMS Recipes
BACK HOME: http://www.brfarms.com
Email: info@brfarms.com

Fax (831) 637-1416

½ cups butter or margarine
4 ounces sharp Cheddar cheese, grated (1 cup)
1-1/3 cups sifted all-purpose flour
2 tablespoons cold water
1 cup B&R Farms Dried Apricots
1 cup granulated sugar

In a mixing bowl with an electric mixer, beat butter and cheese until light. Blend in the sifted flour. Add water; mix well. Refrigerate dough several hours.

Cook apricots in a small amount of water until soft. Drain off liquid. Stir sugar into hot apricots. Cook and stir until mixture boils and becomes smooth. Remove from heat and let cool.

Divide chilled dough into two equal parts. Roll each half with a rolling pin on a floured surface until dough reaches about 10 inches in diameter. Cut with a biscuit cutter into 2-or 3-inch rounds. Place 1 teaspoon apricot mixture on each round; fold over and seal with the tines of a fork, mashing the edges together. Place on ungreased baking sheets.

Bake in preheated 375-degree oven 8 to 10 minutes, or until done.

Remove from the oven and let cool on racks. Serve warm or at room temperature. If you want extreme decadence, you could top them with a little whipped cream.

Makes about 30 cookies Recipe from: Louise F. Dood