Makes about 4 dozen.
These spiral cookies are so good — and vegan!
- 1/2 cup margarine
- 1/4 cup shortening
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tbsp. water
- 1/2 tsp. vanilla
- 1/4 tsp. baking powder
- 1 can apricots
- 3 tbsp. sugar
- 1/2 cup hazelnuts or almonds, ground
Take the can of apricots and drain off some of the liquid (maybe half). Put the apricots and the rest of the liquid in a blender with the 3 tbsp. sugar and blend until smooth. Then stir in the nuts. This is the filling — set it aside for later.
In a large bowl beat margarine and shortening about 30 seconds until softened. Add about half of the flour. Then add the sugar (3/4 cup), water, vanilla and baking powder. Beat until combined. Then beat in the remaining flour.
Divide the dough in half. Place one half of the dough between two sheets of waxed paper and roll with a rolling pin in to a 12×6 inch rectangle (it helps to shape it into a rectangle-ish shape first). Remove the top sheet of waxed paper. Spread half of the filling over the rectangle. From a long side, roll up the rectangle, removing bottom sheet of waxed paper as you roll. Repeat with the other half of the dough. Wrap each half in waxed paper and chill for about an hour. (You can forego the chilling if you have to; it?ll just be mushier.)
Preheat oven to 375 degrees and grease a cookie sheet. Cut chilled dough into 1/4-inch-thick slices (dental floss works well for this). Place slices two inches apart on the cookie sheet. Bake for 10 to 12 minutes or until done. Cool on cookie sheet for one minute then remove and cool on a wire rack.
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