Friday, January 25, 2013


How about grabbing one of these cookies to go along with your hot cup of coffee on this brisk, blustery winter morning.  I actually first made these over the holidays and realized I should have made a double batch because everyone LOVED them.


4 oz.      vegan cream cheese
1            stick soy margarine  (1/2 cup)
1            cup four
1/4         teaspoon salt

1/2          cup apricot preserves
1/2          cup finely chopped walnuts
1/4          cup cinnamon sugar
1-2          tablespoons melted soy butter

Blend together dough ingredients.  This works best if you use your hands.  Roll into a ball.  Refrigerate over night, or freeze 2 hours.
After removing from freezer, place dough on a well floured surface.  Roll very thin into a rectangular shape.
Spread filling ingredients on top of dough to cover.  Slice the dough in half vertically.  Then slice into one inch strips.  Roll into a wheel shape.  Brush with melted soy butter and sprinkle with a little of the cinnamon sugar if you have some left.

Bake on greased cookie sheet 12-15 minutes @ 350 degrees F.

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