Hungarian Apricot Christmas Cookies
Christmas cookies are served at suppers and on holidays but also as an everyday comfort food. Recipes are usually passed down with some including spices like mace or nutmeg. They can be filled with a combination of prune, apricot, cream cheese, poppy seed or assorted other fillings.
1 In the bowl of a stand mixer fitted with the paddle attachment, beat
the cream cheese and butter on medium-high speed until light and fluffy, about
3 minutes. Scrape down the bowl and paddle. 2 With the mixer on low, gradually
mix in the flour until a smooth dough form. Turn out onto a lightly floured
work surface and knead the dough gently to form a ball. Divide the dough in
thirds, wrap each in plastic or waxed paper, and flatten into squares.
Refrigerate at least 4 hours or overnight. 3 Position a rack in the center of
the oven and heat the oven to 400°F. Line 3 cookie sheets with parchment.
4 Remove one piece of dough from the refrigerator and roll it out on a lightly
floured surface into a 1/8-inch-thick rectangle.
5 Using a sharp knife or a pizza cutter, trim the rough edges of the dough so
the sides are straight, and then cut into 2-inch squares.
6 Spoon about 1/2 tsp. of the preserves onto the center of each square. Fold
one corner into the center, dab with the beaten egg, and then bring the
opposite corner into the center and pinch firmly together to seal the corners.
7 With a thin spatula, transfer the cookie to the cookie sheet. Repeat the
process with the remaining dough.
8 Bake until golden and very lightly browned and puffed, 10 to 12 minutes.
Transfer to a rack to cool completely and then dust with confectioners sugarcoat!
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