Apricot Twists

Michelle omits the mace when she makes these tasty twists.


2  cups flour
1/3  cup sugar
1/2  tsp. ground mace
1/2  tsp. salt
milk
sugar
3/4  cup margarine or butter
5-7  Tbsp. ice water
1/4  tsp. lemon extract
1/4  cup apricot or pineapple preserves


Stir together flour, sugar, mace, baking powder and salt. Cut in butter till mixture resembles coarse crumbs. Combine ice water and lemon extract; sprinkle over the flour mixture. Gently toss with a fork till all is moistened. Form into a ball. Cover and chill about 30 min., or till easy to handle. Divide dough into quarters. Roll each of the quarters into 12x4-inch rectangles; spread two quarters evenly with preserves. Carefully top with plain rectangles. Trim edges even. Cut each rectangle into twelve 4xl-inch strips. Twist each strip twice. Place on (Apricot Twists continued) ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Remove from oven. Brush with milk and sprinkle with additional sugar. Return to oven and bake 5 to 8 minutes more or till done. Remove and cool. Makes 24.


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