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Apricot Foldovers

Apricot Foldovers	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 30

1/2 cup margarine, softened
1 cup grated sharp cheddar cheese
1-1/3 cup sifted all-purpose flour
2 tablespoons water
1/2 cup apricot preserves
1/2 cup sugar

Beat together the margarine and cheese until creamy, then blend in the flour and water. Chill the dough for 4 to 5 hours. Preheat the oven to 370F. In a medium saucepan over medium heat, heat the preserves and sugar until the mixture boils and is smooth. Set aside. Divide the dough in half. Roll each half into a 10 inch square, cut into 2 1/2 inch squares. Put a scant teaspoon of the preserves in the center of each square, fold over diagonally and seal the edges. Bake on an ungreased cookie sheet for 8 to 10 minutes.

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Reviews of Apricot Foldovers:

1-5 of 17 reviews   Next >>

  deece in cleveland,ohio  Dec 6, 2013
Would make this again.
this is a very good cookie. ive made this cookie using cream cheese not chedder and with baker or solo dessert filling any flavor. then you dont have to heat it or add sugar its ready to go. must say i give my version 5 stars 4 stars

  Suzie knows Indy in Indianapolis  Dec 14, 2011
Would make this again.
I made these cookies 35 years ago and they were my brothers favorites. He asked for them the next few years but I had lost the recipe. I will make them and send to him this year!!! The small pleasures of life! 4 stars

   Oct 28, 2009
Would make this again.
I love this cookie soooooooooooooooooooooooooooooooooooooooooo much! 5 stars

  A cookie baker in oklahoma  Oct 25, 2009
Would make this again.
These are listed with the filled cookies, but I didn't think about it until I was rolling them out, that they are a crust and not a cookie. They are good, but are really more of a mini fruit pie than a cookie. Great with coffee for breakfast, but definitely not very sweet for a dessert. I was trying out recipes for my upcoming cookie exchange, and these definitely aren't anything like a cookie. 5 stars

  Serrena in Fremont, Ca  Dec 29, 2008
Would not make this again.
I'm definitely a cookie baker and not a pastry chef. I found that the dough was very crumbly and difficult to form into little pastries. 2 stars

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