Apricot pillows

 
                              APRICOT PILLOWS
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Sugar
    1                    Stick butter, softened (4oz)
    1                    Egg
      1/2   ts           Almond extract
    1 1/2   c            Flour
      1/2   ts           Baking powder
      1/8   ts           Salt
      1/4   c            Firmly packed dried apricots
    1       tb           Honey
 
   From "375 Great Cookies & Brownies," by Joanne Lamb
   Hayes and Bonnie Tandy Leblang (HarperCollins, 1993,
   $16.95).
   
   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 1/8" 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 1/2 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. Makes about 20 cookies.
  
 
 
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