Kids love these fun-to-eat raspberry and apricot cookie sticks.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
  • For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between parchment or 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 paper. Makes 30 cookies.

Tips

in airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.

Tips

Nutrition facts are given per cookie.

Nutrition Facts

262 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 16 mg cholesterol; 101 mg sodium. 36 mg potassium; 32 g carbohydrates; 1 g fiber; 19 g sugar; 0 g protein; 243 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

Reviews (1)

11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
12/17/2016
yummy