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Apricot Twists

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

Ingredients :

2 cups all-reason flour
1/3 cup white sugar
half teaspoon salt
half teaspoon floor mace
1/four teaspoon baking powder
three/4 cup butter
6 tablespoons water
1/4 teaspoon lemon extract
1/4 cup apricot preserves
three tablespoons milk

Instructions :

Prep :	Cook : 24M	Ready in :

Stir collectively flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until combination resembles coarse crumbs.
Combine 1 tablespoon water and lemon extract and sprinkle over the aggregate. Toss lightly with a fork.
Repeat with the closing cold water, 1 tablespoon at a time until all is moistened.
Form into a ball, cover and kick back for about half-hour or until clean to address.
Preheat oven to 375 tiers F.
Divide the dough into quarters. Roll two of the quarters into 12 x four-inch rectangles and unfold with the preserves. Roll the ultimate two quarters into 12 x four-inch rectangles and punctiliously area over the ones spread with the preserves. Trim the rims.
Cut every rectangle into twelve 4 x 1-inch strips. Twist every strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 mins.
Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 mins greater or until done. Remove and funky on wire rack.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it flippantly, and make easy-up less difficult.

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