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+ | ==Description== |
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− | <big>'''CHEESE IS TASTY'''</big> |
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+ | * Makes about 20 cookies. |
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+ | |||
+ | ==Ingredients== |
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+ | * ½ cup [[granulated sugar|sugar]] |
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+ | * 1 stick [[butter]], softened (4oz) |
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+ | * 1 [[egg]] |
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+ | * ½ tsp [[almond extract]] |
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+ | * 1½ cup [[flour]] |
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+ | * ½ tsp [[baking powder]] |
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+ | * ⅛ tsp [[salt]] |
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+ | * ¼ cup firmly packed [[dried apricot]]s |
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+ | * 1 tbsp [[honey]] |
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+ | |||
+ | ==Directions== |
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+ | # In medium bowl, beat [[Granulated sugar|Sugar]] and [[Butter]] with an electric mixer on medium speed until well blended. |
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+ | # Beat in [[egg]] and [[almond extract]] until light and fluffy. |
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+ | # Mix together [[flour]], [[baking powder]], [[salt]] and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. |
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+ | # Wrap [[Dough]] and refrigerate 2-3 hours, until firm. |
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+ | # Meanwhile, finely chop [[dried apricot]]s. |
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+ | # In a small bowl stir together [[apricots]] and [[Honey]]. |
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+ | # Set [[apricot]] filling aside at room temperature until dough has chilled. |
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+ | # Heat oven to 350 °F. |
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+ | # Between pieces of waxed paper, roll out dough ⅛" thick. |
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+ | # Cut out cookies with 2" round cutter. |
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+ | # Reroll scraps to make additional cookies. |
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+ | # Place half of cookies 2" apart on lightly greased cookie sheets. |
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+ | # Spoon about ½ teaspoon [[apricot]] filling into center of cookies. |
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+ | # Moisten edges of cookies with [[water]] and top with remaining cookies to make a sandwich. |
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+ | # Press edges together with fingertips to seal. |
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+ | # Pierce center of each "pillow" with tines of fork. |
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+ | # Bake 10-12 minutes, or until edges are golden brown. |
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+ | # Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. |
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+ | # Store in a tightly covered container. |
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+ | |||
+ | [[Category:Christmas cookie Recipes]] |
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+ | [[Category:Cookie Recipes]] |
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+ | [[Category:Dried apricot Recipes]] |
Revision as of 05:17, 17 February 2020
Description
- Makes about 20 cookies.
Ingredients
- ½ cup sugar
- 1 stick butter, softened (4oz)
- 1 egg
- ½ tsp almond extract
- 1½ cup flour
- ½ tsp baking powder
- ⅛ tsp salt
- ¼ cup firmly packed dried apricots
- 1 tbsp honey
Directions
- In medium bowl, beat Sugar and Butter with an electric mixer on medium speed until well blended.
- Beat in egg and almond extract until light and fluffy.
- Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula.
- Wrap Dough and refrigerate 2-3 hours, until firm.
- Meanwhile, finely chop dried apricots.
- In a small bowl stir together apricots and Honey.
- Set apricot filling aside at room temperature until dough has chilled.
- Heat oven to 350 °F.
- Between pieces of waxed paper, roll out dough ⅛" thick.
- Cut out cookies with 2" round cutter.
- Reroll scraps to make additional cookies.
- Place half of cookies 2" apart on lightly greased cookie sheets.
- Spoon about ½ teaspoon apricot filling into center of cookies.
- Moisten edges of cookies with water and top with remaining cookies to make a sandwich.
- Press edges together with fingertips to seal.
- Pierce center of each "pillow" with tines of fork.
- Bake 10-12 minutes, or until edges are golden brown.
- Let cookies cool 2 minutes on sheets, then remove to racks and cool completely.
- Store in a tightly covered container.