* Exported from MasterCook *
APRICOT KOLACHY
Serving Size : 24
Categories : Breads Desserts
Low-Cal Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- FHMN87A
1 tablespoon Active dry yeast
1/4 cup Lukewarm water
1/4 cup + 2 T sugar
1/4 cup Margarine
2 Eggs
1/2 teaspoon Lemon extract
1/2 teaspoon Salt
1 cup Water
3 1/2 cups To 4 C Flour
24 Dried apricots or prunes
1/2 teaspoon Cinnamon
Dissolve the yeast in the 1/4 cup of warm water.
Add the 1/4 cup of sugar and margarine.
When the margarine is soft, add the salt,eggs, lemon extract,
1/2 cup of water, and 3 cups of the flour.
Beat until thoroughly blended.
Place on a floured surface and knead in extra flour
to make a soft, smooth dough.
Transfer to a lightly oiled bowl, cover with a damp cloth,
let rise until doubled in bulk. (about 1 hour)
Meanwhile, cook the apricots in the remaining 1/2 cup of water for
15 to 20 minutes, or until softened. Puree.
Add the cinnamon and the remaining 2 Tablespoons of sugar
and mix well. Cool until needed.
Punch the dough down and let rest for 5 minutes.
Roll out on a floured,surface to approximately 1/2 inch
thick and cut into 2-inch circles.
Place a spoonful of the apricot (or prune) purr in the center.
Place on an oiled baking sheet.
Let rise for 15 minutes.
Bake in a 400 F oven for 10 to 15 minutes, or until browned.
From The ADA Holiday Cookbook by Dr. Betty Wedman.
1 serving = 1 bread, 1/2 fat and 1/2 fruit exchange. = 114
Cal, 20 CHO, 3 PRO, 3 FAT, 79 Na, 81 K, 23 Chol
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