Finnish Star Cookies
|Flour||1 1⁄2 Cup (24 tbs)|
|Butter||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Dried apricots||1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Dates||1⁄2 Pound (Date Filling:)|
|Water||1 Cup (16 tbs) (Date Filling:)|
Mix 1/2 of butter with flour as for pie crust.
Add water slowly until well mixed.
Chill and then roll to a 1/2 inch thickness.
Spread half of the dough with some of the remaining butter.
Fold over and roll again.
Repeat until all the butter is used, then roll out thin.
Cut 2 1/2 inch squares.
Cut each corner of the squares.
Put a spoonfull of filling in the center and fold opposite corners together to the center of the filling.
Brush with cream and sprinkle with sugar.
Bake in a 375 degree oven for a few minutes until pastry is golden brown.
Fillings: Cut fruit up fine.
Put all of the ingredients in a saucepan.
Boil slowly until it is very thick.
Dough and filling is best when chilled overnight.
Fillings may be frozen.
The dough may be kept in the refrigerator for several weeks if it is sealed.