Holiday baking continues this week.
The other day I shared Grandma’s Old-Fashioned Apricot Nut Bread and told you how that is one recipe I bake for “me.”
Well…. Hubby, who reads my blog daily, mentioned it is one of HIS faves too.
These little treats I’m sharing today – Apricot Kolaches – however, I make for him! I know this is one of his favorites, and that is why I make them.
Yep – Grandma made these too, and I shared this recipe last year around this time also, but I just had to share again since they are such a part of our holidaying.
I cannot believe Christmas Eve is only a week away. For some reason, I am as excited as a child this year. Not sure why… Not really fussing more than usual…. Nothing particularly unusual going on….. Just feeling happy….. Just cherishing the moments…
Hope you are too! Amidst all the “stuff” we all deal with (and we ALL have “stuff”- me included) – I hope you are taking time to “cherish the moments.”
They really are precious, and they bring such joy.
It might just be a smile from a stranger, the realization of timing that protected you from a “near accident,” the beauty of a sunrise or a sunset, the sound of a bird chirping or the laughter of a child or of a senior, the taste of that first sip of coffee in the morning, the warmth of a fire, the twinkling of Christmas lights, a lick from a dog, a purr from a cat, a kiss hello or a kiss good-bye, an “I love you,” a card in the mail, a “like” on your Facebook page, an email from your boss that says “perfect,” singing a Christmas carol or a favorite hymn, the softness of your pillow, the thirst-quenching of a tall glass of fresh water.
You see – we all have an abundance of moments to cherish each day.
I cherish each one of you reading this. Thank you for giving me some “moments” of your day.
Christmas Apricot Kolache Cookies
2 8-oz blocks of cream cheese, softened
2 cups (4 sticks) butter, softened
5 cups all-purpose flour
1 1/2 cups apricot preserves or apricot filling (I use Baker’s)
1 Egg, beaten
Confectioner’s (Powdered) Sugar, for dusting
Beat cream cheese and butter on medium-high speed of stand mixer until light and fluffy, about 3 minutes. Turn mixer on low, and gradually mix in the flour until a smooth dough forms.
Knead dough on lightly floured work surface, and gently form a ball. Divide dough into fourths, flatten, and wrap each in plastic wrap. Refrigerate at least 4 hours.
When ready to bake, preheat oven to 400 degrees F. Line cookie sheet or baking stone with parchment paper. Working with one piece of dough at a time (after bringing back to room temperature from refrigeration), roll out to approximately 1/8 inch thick rectangle. Trim edges and cut dough into 2 inch squares.
Spoon about 1/2 teaspoon of apricot filling into the center of each square.
Fold one corner into the center, dab with the beaten egg, then bring the opposite corner into the center and press firmly to seal.
Place on parchment-lined cookie sheet, and bake for approximately 10 minutes.
Dust with confectioner’s sugar and cool on wire rack.
These cookies freeze well and thaw quickly.
This recipe makes about a million …. or at least feels like it when you are making them!
Cheers & Hugs,