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| − | == |
+ | ==Description== |
* Makes about 20 cookies. |
* Makes about 20 cookies. |
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| − | == |
+ | ==Ingredients== |
* ½ cup [[granulated sugar|sugar]] |
* ½ cup [[granulated sugar|sugar]] |
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* 1 stick [[butter]], softened (4oz) |
* 1 stick [[butter]], softened (4oz) |
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* 1 tbsp [[honey]] |
* 1 tbsp [[honey]] |
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| − | == |
+ | ==Directions== |
# In medium bowl, beat [[Granulated sugar|Sugar]] and [[Butter]] with an electric mixer on medium speed until well blended. |
# 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. |
# Beat in [[egg]] and [[almond extract]] until light and fluffy. |
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# In a small bowl stir together [[apricots]] and [[Honey]]. |
# In a small bowl stir together [[apricots]] and [[Honey]]. |
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# Set [[apricot]] filling aside at room temperature until dough has chilled. |
# Set [[apricot]] filling aside at room temperature until dough has chilled. |
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| − | # Heat oven to 350°F. |
+ | # Heat oven to 350 °F. |
# Between pieces of waxed paper, roll out dough ⅛" thick. |
# Between pieces of waxed paper, roll out dough ⅛" thick. |
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# Cut out cookies with 2" round cutter. |
# Cut out cookies with 2" round cutter. |
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# Store in a tightly covered container. |
# Store in a tightly covered container. |
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| − | [[Category:Christmas |
+ | [[Category:Christmas cookie Recipes]] |
[[Category:Cookie Recipes]] |
[[Category:Cookie Recipes]] |
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[[Category:Dried apricot Recipes]] |
[[Category:Dried apricot Recipes]] |
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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.