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Preheat oven to 375°F. Grease a large baking sheet. In a large bowl, beat butter and 1/2 cup shortening with an electric mixer on medium speed for 30 seconds. Add sugar, vanilla and salt; beat until combined. Beat in as much flour as you can; stir in any remaining flour. Knead dough together; shape into a ball.
For filling, combine preserves, apricots and orange zest; set aside. Divide dough in half. Roll each half between parchment or wax paper into 6-by-12-inch rectangle; remove top paper. Spread filling lengthwise on half of each rectangle to within 1/2 inch of edges. Fold dough over filling; seal edges. Use paper to invert onto the prepared baking sheet. Reseal edges with fork tines. Bake 20 to 25 minutes or until browned. Cool on pan on a wire rack. Transfer to a cutting board; cut in 3/4-inch-wide sticks. Return to baking sheet. Bake 8 to 10 minutes more or until crisp. Cool on rack.
Combine baking pieces and the remaining 2 tablespoons shortening in a microwave-safe bowl. Microwave for 1 1/2 to 2 minutes or until melted; stirring twice. Dip sticks in white chocolate mixture, then in colored sugar. Cool on wax paper.