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Apricot Rings Recipe
|All purpose flour||400 Gram (2 2/3 Cup)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1 , grated|
|Vanilla sugar||25 Gram (2 Tablespoon)|
|Butter||250 Gram, cut in small (1.5 Cup)|
|Powdered sugar||1 Tablespoon|
|Apricot jam||225 Gram (2/3 Cup)|
Serving size: Complete recipe
Calories 4535 Calories from Fat 1860
% Daily Value*
Total Fat 212 g325.7%
Saturated Fat 130.6 g653%
Trans Fat 0 g
Cholesterol 749 mg
Sodium 362.4 mg15.1%
Total Carbohydrates 594 g197.9%
Dietary Fiber 11.9 g47.4%
Sugars 276.4 g
Protein 50 g99.8%
Vitamin A 129.9% Vitamin C 21.5%
Calcium 16.1% Iron 109.3%
*Based on a 2000 Calorie diet
Make a well in the center of flour; add upflavored sugar, salt, lemon peel, vanilla sugar, egg and rum.
Dot butter over flour; knead to a soft dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 350°F (175°C).
Grease baking sheets.
On a floured surface, roll out cookie dough, a little at a time 1/8 inch (3 mm) thick.
Using a plain cutter and a ring cutter of the same size, cut out equal quantities of rounds and rings.
Place on baking sheets.
Bake 10 to 15 minutes or until golden.
Remove from baking sheet with a spatula; cool slightly on a rack.
Sift powdered sugar generously onto rings.
Warm jam over low heat; spread jam smoothly onto warm rounds.
Place sugared rings on top of rounds.
Adda little more jam to centers of rings.
Cool completely before storing in an airtight container.