Day 64

For someone else, the interior struggle over a choice between pie or cheese crackers might not be all that fraught, but for me it’s a real conundrum. So imagine the bells that would ring in my personal world if by some magic I could have both at the same time.

Now hear those bells ringing!

No it isn’t Cheez-It Pie. That would be an abomination, where this is pastry fit for angels, assuming angels aren’t lactose intolerant. Actually, given that angels never encounter starvation, it stands to reason that they wouldn’t have evolved a lactase enzyme that lasts into adulthood. Better plan, don’t give these to angels unless you want to cause them a bad night.

Apricot Half-Moons

Ingredients

• 1/2 cup butter

• 1 cup flour

• 3 oz. cream cheese

• 1 cup grated cheddar cheese

• Apricot preserves

• Granulated sugar

Instructions

Heat oven to 350 degrees.

Cream the butter, cream cheese, cheddar and flour.

Form dough into ball and place in refrigerator for a short time. When dough is chilled, roll out quite thin and cut with a round glass.

Place onto each round of dough a small spoonful of apricot filling. Fold dough over to form a half-moon. Seal the edges by pressing down with a fork.

Bake at 350 degrees for 15-20 min. until delicately browned. Sprinkle while hot with granulated sugar. Makes about 30.