"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Apricot Pockets Recipe

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This recipe for Apricot Pockets, by , is from Gram's Cookie Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 8oz package cream cheese (room temperature)
1 cup margarine
2 cups flour
1/2 apricot preserves (or strawberry)
confectioneries sugar to roll them in (about 1 cup)

Preheat oven to 375

Combine softened room temp. cream cheese and margarine until well blended in large bowl.
Add flour, mix well.
On lightly floured surface, roll out dough into 1/8 inch thickness.
Cut circles with 2 1/2 inch circles cookie cutter or use glass.
Place cookies on ungreased cookie sheet
Repeat until dough is used up.
Put 1/2 teaspoon of filling in each center.
Moisten edges with fork to seal
Bake 14-16 minutes
Sprinkle, or roll in confectioners sugar after they have cooled.

*These can be frozen ahead by omitting the confectioners sugar until after you defrost them.




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