- make this recipe
- user reviews (9)
-
1
cup butter, softened
-
1/2
cup shortening
-
1
cup granulated sugar
-
1
teaspoon vanilla
-
3 1/2
cups all-purpose flour
-
2/3
cup seedless raspberry preserves
-
1/4
cup snipped dried apricots
-
1
teaspoon finely shredded orange peel
-
1
12 ounce package white baking pieces
-
2
tablespoons shortening
-
2
tablespoons red and green coarse sugar
1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and 1/2 cup shortening 30 seconds. Add sugar, vanilla, and 1/2 teaspoon salt; beat until combined. Beat in as much flour as you can; stir in any remaining flour. Knead dough together; shape into ball.
2. For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between waxed paper to 6 by 12 inches; remove top paper. Spread filling lengthwise on half of each rectangle to within 1/2 inch of edges. Fold dough over filling; seal edges. Use paper to invert onto greased cookie sheet. Reseal edges with fork tines. Bake 20 to 25 minutes or until browned. Cool on cookie sheet on rack. Transfer to board; cut in 3/4-inch-wide sticks. Return to cookie sheet. Bake 8 to 10 minutes more or until crisp. Cool on rack.
3. In microwave melt baking pieces and 2 tablespoons shortening 1-1/2 to 2 minutes; stir twice. Dip cookies in mixture then sugar. Cool on waxed paper. Makes 30 cookies.
- Storage in airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.
- Note Nutrition facts are given per cookie.
- Servings Per Recipe 30,
- Calories 262,
- Carbohydrate (gm) 32,
- Fat, total (gm) 14,
- Cholesterol (mg) 16,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 19,
- Vitamin A (IU) 243,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Folate (µg) 28,
- Sodium (mg) 101,
- Potassium (mg) 36,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
These are really tricky to make. The dough came together beautifully even put the first layer of dough right onto a parchment-lined baking sheet, but getting the second layer of dough on top of it was very difficult because the dough was fragile. They smell wonderful, and the filling did not escape the edges but it is messy UPDATE:THESE WERE THE MOST POPULAR COOKIES @ THE PARTY THEY WERE GORGEOUS AND DELICIOUS! SORRY FOR THE FIRST REVIEW, MEA CULPA
12/24/2011 09:25:08 AM Report AbuseDefinitely a tricky dough...very crumbly...and had a hard time getting them to crisp (maybe I didn't roll them flat enough)...they are tasty but thinking the dough needs to be wetter for it to work...maybe need to add an egg to get it so it wasn't so crumbly. Thinking if I were to make something like this again I might change the dough to a shortbread dough or sugar cookie dough and then use the filling in that instead!
12/19/2011 09:26:20 AM Report AbuseThese are really tricky to make. The dough came together beautifully, but after that it is quite difficult. I even put the first layer of dough right onto a parchment-lined baking sheet, but getting the second layer of dough on top of it was very difficult because the dough was fragile. They smell wonderful, and the filling did not escape the edges, but for all the work involved I don't think they are worth the trouble.
12/15/2011 02:36:49 PM Report AbuseI tried baking these cookies and while they are absolutely delicious, they flattened out horribly for me and did not look as pretty as I would like. Any suggestions as to why that happened? I followed the recipe with the exception of substituting strawberry preserves b/c store didn'thave raspberry. Help!
12/8/2011 08:23:10 PM Report AbuseOne of the best ever - very fiddly though. I used white chocolate instead of baking pieces as it was all I had. I shall definitely make these again - unusual and soooo scrummy!
10/22/2011 07:35:10 PM Report Abuse