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More Eggless Cookies

Filled Cookies

Poppyseed and Apricot Crescents

Preheat the oven to 180C/350F/Gas mark 4

Beat the butter, cream cheese and sugar in small bowl until light and fluffy. Beat in the lemon juice and sour cream. Stir in the seeds and sifted flour. Mix to a firm dough. Cover, refrigerate for 30 minutes.

Divide the dough into 4. Roll 1 portion between sheets of greaseproof paper until 3 mm thick. Cut into 6cm squares. Spread a level teaspoon of filling over a square, leaving 1 corner uncovered. Roll into crescent shape, starting from the corner covered with filling. Press the uncovered corner to seal; turn ends in. Repeat with remaining filling and dough.

Place crescents about 2cm apart on greased baking trays. Bake for about 20 minutes or until lightly browned; cool on wire racks. Dust with sifted icing sugar, if desired.

Cream Cheese Filling: Cover apricots with boiling water. Stand for 1 hour; drain. Blend or process apricots, cheese and sour cream until smooth.