Apricot Hearts Recipe
I originally made this Apricot Hearts for my spouse but I can't stop eating it now! The main ingredient in Apricot Hearts is Fruits. Pamper everyone with Apricot Hearts as Snack. Was it you or the fragrance of Apricot Hearts that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
1 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
Sifted confectioner's sugar for sprinkling the cookies
2 cups all purpose flour, sifted
1 cup apricot preserves
Directions
Cream the butter with the sugar.
Add the lemon peel, the vanilla and the salt.
Add the flour, a little at a time, and blend until just combined.
Chill the dough wrapped in wax paper for at least BO minutes.
Roll out the dough between sheets of wax paper to a thickness of about 1/8 inch.
With a heart shaped cookie cutter dipped in flour, cut out hearts and arrange 1 inch apart on buttered baking sheets.
Bake at 325°F for 15 minutes or until pale gold.
Transfer to racks to cool.
Heat the apricot preserves until melted, let cool slightly and spread on half the cookies.
Top with the remaining cookies and sprinkle with confectioner's sugar.
Store in airtight containers.
Add the lemon peel, the vanilla and the salt.
Add the flour, a little at a time, and blend until just combined.
Chill the dough wrapped in wax paper for at least BO minutes.
Roll out the dough between sheets of wax paper to a thickness of about 1/8 inch.
With a heart shaped cookie cutter dipped in flour, cut out hearts and arrange 1 inch apart on buttered baking sheets.
Bake at 325°F for 15 minutes or until pale gold.
Transfer to racks to cool.
Heat the apricot preserves until melted, let cool slightly and spread on half the cookies.
Top with the remaining cookies and sprinkle with confectioner's sugar.
Store in airtight containers.
