Polish Apricot and Raspberry Cookies (Kolaczki) | RICARDO
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Ingredients
- ¾ cup (170 g) unsalted butter, softened
- 3 oz (85 g) cream cheese, softened
- 1 ½ cups (225 g) unbleached all-purpose flour
- ¼ cup (60 ml) apricot jam
- ¼ cup (60 ml) raspberry jam
- 1 tbsp (15 ml) milk
- Icing sugar, for sprinkling
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