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Tangy Apricot Sugar Biscuits



Ingredients:

2 tablespoons sweetened powdered lemonade-flavor drink mix
2 tablespoons granulated sugar
1, 10 ounces, can Hungry Jack refrigerated flaky biscuits
3 tablespoons butter or margarine, melted
30 miniature marshmallows, about 1/3 cup
1/4 cup apricot preserves
2 tablespoons chopped nuts


Preparation:

1. Heat oven to 375 degrees F. Grease 9 inch round cake or pie pan.
2. Combine lemonade mix and sugar. Separate dough into 10 biscuits.
3. Dip 1 side of each biscuit in melted butter, then in sugar mixture.
4. Place rolls sugar-side-up in prepared pan. Sprinkle remaining sugar over top of biscuits.
5. With thumb, make imprint in center of each biscuit. Fill each with 3 marshmallows.
6. Combine apricot preserves and nuts. Spoon 1 teaspoonful over marshmallows on each roll.
7. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Remove from pan immediately.













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