Apricot Twists

1. 1

   Stir together flour, sugar, salt, mace, and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs.

2. 2

   Combine 1 tablespoon water and lemon extract and sprinkle over the mixture. Toss gently with a fork.

3. 3

   Repeat with the remaining cold water, 1 tablespoon at a time until all is moistened.

4. 4

   Form into a ball, cover and chill for about 30 minutes or until easy to handle.

5. 5

   Preheat oven to 375 degrees F.

6. 6

   Divide the dough into quarters. Roll two of the quarters into 12 x 4-inch rectangles and spread with the preserves. Roll the remaining two quarters into 12 x 4-inch rectangles and carefully place over those spread with the preserves. Trim the edges.

7. 7

   Cut each rectangle into twelve 4 x 1-inch strips. Twist each strip twice and pinch ends to seal. Place on an ungreased cookie sheet. Bake for 15 minutes.

8. 8

   Remove from oven, brush with milk and sprinkle with additional sugar. Return to the oven and bake 5-8 minutes more or until done. Remove and cool on wire rack.

* Per serving · 4 servings · Values may vary.

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