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Name: Apricot Kolachy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1/4 c Margarine; 2 Eggs; 1/2 ts Lemon extract; 1/2 ts Cinnamon; 1/4 c Lukewarm water; 24 Dried apricots or prunes; 1/2 ts Salt; 1/4 c + 2 T sugar; 3 1/2 c To 4 C Flour; 1 c Water; 1 tb Active dry yeast

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INGREDIENTS

1/4 c Margarine
2 Eggs
1/2 ts Lemon extract
1/2 ts Cinnamon
1/4 c Lukewarm water
24 Dried apricots or prunes
1/2 ts Salt
1/4 c + 2 T sugar
3 1/2 c To 4 C Flour
1 c Water
1 tb Active dry yeast

INSTRUCTIONS

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

NOTES

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Apricot Kolachy

1/4 c Margarine
2 Eggs
1/2 ts Lemon extract
1/2 ts Cinnamon
1/4 c Lukewarm water
24 Dried apricots or prunes
1/2 ts Salt
1/4 c + 2 T sugar
3 1/2 c To 4 C Flour
1 c Water
1 tb Active dry yeast

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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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 24 Servings

Calories: 74
Calories from Fat: 54 (73%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 1.4g
Cholesterol 88.1mg		27 %
Sodium 75.2mg		3 %
Potassium 101mg		3 %
Total Carbohydrate 1.7g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 0.9g
Protein 4g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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