Rajmaan's Sugar Cookies Recipe

Directions

Spread brown sugar evenly into the bottom of a 9x15 inch glass pan. Arrange butter side down in the pan.

In a small mixing bowl, cream together brown sugar and white sugar. Beat in the margarine, eggs, fragrance and cinnamon. Beat in the sugar gradually. Spread over the butter and sugar mixture. Use a fork dipped in butter to evenly distribute the sugar evenly. Place the cookie on waxed paper. Immediately press a few drops of vanilla extract on top of the cookie to keep it from drying. Cover with waxed paper and refrigerate overnight.

In the morning with the back of a wooden spoon immediately remove the waxed paper from the refrigerator; place the cookie on waxed paper, placing waxed paper over bottom to allow the rest of the ingredients to drip in. Refrigerate for 48 hours or overnight.

While the cookie is chilling, roll the rolls of dough and cut into 1 inch squares. Cut ribbon from one corner to the other and sew along the bottom edge. Immediately draw 8 blank lines using a cookie cutter or human fingers. Prepare the crust by rolling out approximately 1 tablespoonfuls of dough; cut out triangles and cut squares. Apply cinnamon sugar to the nuts using a knife or fork and place a small portion of the raisin mixture between the triangles.

Place half of the walnuts on the cookie crust. Fold in the vanilla. Brush cinnamon sugar all over, using straight and thin strokes. Using your fingers, gently coat the raisin mixture with the brown sugar from the bottom of the crust onto the top of the cookie. Drizzle brown sugar over the raisin mixture. Place the remaining toppings on top and smear with the butter and brown sugar mixture. Place seam side up. Cover and chill overnight.

While the dough is chilling, roll out half of the parchment and place it onto the prepared cookie sheet. Let it rise in the refrigerator overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

When it is finished rising, remove the parchment from the refrigerator. Spread the dough out on a large plate. Dust with the brown sugar and stir in the butter and brown sugar. Roll out to 1/4 inch thickness on the parchment. Brush the bottom of the loaf with the butter and brown sugar mix to hold the loaf in place. Place the loaf into the preheated oven and bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.

Remove from the oven and sprinkle with half of the remaining raisins. Return loaf to the refrigerator to chill overnight. Beat egg whites by hand and sprinkle half of the raisins over the loaf. Spread apricot preserves over the loaf in the refrigerator, drizzle hot water over serving and chill overnight.

While the loaf is chilling, place the remaining packages of apricot preserves and apricot mascarpone cheese on a plate and place one side up on a serving plate. Brush the apricot cream over the lip of the loaf. Transfer fruit to a 9x13 inch serving bowl and sprinkle with half of the cheese.

Allow the loaf to rise a rest in refrigerator. Remove the apples from the refrigerator and defrost two to three out of the 4 chunks. Peel the skin off the fruit and defrost the skins with the inner flesh. Place the stuffed peach at least one inch behind the twist of the peach pie. Return the remaining fruit to the refrigerator to chill.