- 2 boxes refrigerated pie dough, (4 rounds)
- 1/2 cup apricot preserves or orange marmalade, pureed in food processor (or not, if you like lumps)
- 6 tablespoons granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 3/4 cup raisins, opt.
- 1 cup walnuts or pecans, finely chopped
- 1 egg
- 1 tablespoon milk
Preheat oven to 350 degrees.
Mix both sugars, cinnamon, raisins and nuts together in a bowl.
Working with one round of dough at a time, spread 2 tbsp. of preserves on one round. Then sprinkle with 1/2 cup of the filling. Lightly press into the dough. Cut the circle with a pizza cutter into 12 equal wedges – cutting into quarters and then each quarter into thirds.
Starting with the wide edge, roll up each wedge. Place cookies, points tucked under, on a baking sheet lined with parchment paper.
Mix egg and milk together for egg wash.
Bruch each cookie with egg wash. Combine 3 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
Repeat with remaining rounds of dough. You should be able to get 2 dozen cookies on one baking sheet.
Makes 4 dozen cookies.
“We can own up to our wrongs – because we can’t hide them from God anyway.”