Apricot Pillows Recipe
Summary
Preparation Time3 Hr 0 MinCooking Time30 Min
Ready In3 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientApricot
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Butter stick | 1 , softened | |
| Egg | 1 | |
| Almond extract | 1/2 Teaspoon | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Dried apricots | 1/4 Cup (16 tbs), firmly packed | |
| Honey | 1 Tablespoon |
Directions
1. In a 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.
2. Mix together flour, baking powder, and salt and add, bearing on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough 2 to 3 hours, until firm.
3. 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.
4. Preheat oven to 350°F. Between pieces of wax paper, roll out dough 1/8 inch thick. Cut out cookies with 2-inch round cutters. Reroll scraps to make additional cookies.
5. Place half of cookies 2 inches apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling onto center of cookies. Moisten edges of cookies and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each "pillow" with tines of a fork.
6. Bake 10 to 12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
2. Mix together flour, baking powder, and salt and add, bearing on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough 2 to 3 hours, until firm.
3. 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.
4. Preheat oven to 350°F. Between pieces of wax paper, roll out dough 1/8 inch thick. Cut out cookies with 2-inch round cutters. Reroll scraps to make additional cookies.
5. Place half of cookies 2 inches apart on lightly greased cookie sheets. Spoon about 1/2 teaspoon apricot filling onto center of cookies. Moisten edges of cookies and top with remaining cookies to make a sandwich. Press edges together with fingertips to seal. Pierce center of each "pillow" with tines of a fork.
6. Bake 10 to 12 minutes, or until edges are golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.
Chef
