B & R FARMS RECIPES
5280 Fairview Road
Hollister, CA 95023-9009
1-800-930-9168
Local Tel (831) 637-9168

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Email: info@brfarms.com

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Dough:
4 oz Cream cheese, softened
1/3 cup unsalted butter, softened
1/4 cup packed light brown sugar
1/2 tsp salt
Yolk from 1 large egg
1-1/2 cup unsifted all-purpose flour

Filling:
1/2 cup B&R Farms Apricot Preserves
1/3 cup (diced) B & R Farms Dried Apricots

Glaze:
White from 1 large egg, lightly beaten
1-1/2 tablespoon granulated sugar

In large bowl, with electric mixer on medium speed, beat cream cheese, butter, brown sugar, salt and egg yolk until fluffy and light. On low speed, beat in flour until just combined. Divide dough in half. On lightly floured surface, shape each half into 1/2 inch thick disk; wrap disks separately in plastic wrap. Place in refrigerator to chill, at least 2 hours or overnight.

Preheat oven to 350. In a small saucepan, heat apricot preserves and diced dried apricots until just simmering; let cool. On floured surface, roll 1 dough disk to 10-1/2 inch round; trim to even 10 inch round. Spread half of the apricot filling over dough round and cut into 16 wedges. With spatula, slide 1 wedge out from round. Starting at wide end, roll up toward point. Roll up remaining wedges.

Place cookies, point side down, on nonstick baking sheet or on parchment paper. Brush cookies with egg white and sprinkle with sugar. Bake 16 minutes until lightly browned. Let cool on rack. Repeat with remaining dough and glaze. Store in airtight container or freeze. Makes 32.