Tuesday, August 27, 2013

Apricot Cheesecake Pockets


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These cheesecake cookies sounds delicious, though I may switch out the apricot spread for raspberry or pear jam.

Ingredients

  • 2 cups flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, at room temperature
  • 2 sticks unsalted butter, at room temperature
  • 1/2 of an egg, lightly beaten
  • 4 ounces cream cheese, at room temperature
  • The other 1/2 of the beaten egg
  • 1 teaspoon water
  • 1 1/4 cups confectioners' sugar
  • 2 tablespoons water

Instructions
Read full details on: www.pipandebby.com

*** Recipes Tutorials ***


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