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  Recipe Home » Diabetic » APRICOT KOLACHY
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  APRICOT KOLACHY
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 174
Ingredients:
1 Tbls. active dry yeast
1/4 C. lukewarm water
1/4 C. plus 2 Tbls. sugar
1/4 C. margarine
2 eggs
1/2 tsp. lemon extract
1/2 tsp. salt
1 C. water
3-1/2 C. to 4 C. flour
24 dried apricots or prunes
1/2 tsp. cinnamon
Instructions:
Dissolve the yeast in the 1/4 C. of warm water. Add the 1/4 C. of sugar and margarine. When the margarine is soft, add the salt, eggs, lemon extract, 1/2 C. of water, and 3 C. 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 C. of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tbls. 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 at 400 degrees F. for 10 to 15 minutes, or until browned.
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