Apricot Butter Cookies Recipe

  1. In a small saucepan combine the apricots, 1/4 c. of the granulated sugar, and 2/3 c. of water, simmer the mix for 15 to 18 min, or possibly till the mix is reduced by half, and add in the rum.
  2. Let the mix cold slightly and in a blender purAe it.
  3. In a bowl whisk together the flour, the baking pwdr, and a healthy pinch of salt.
  4. In a large bowl with an electric mixer beat together the butter, the remaining 1/2 c. granulated sugar, and the brown sugar till the mix is light and fluffy, beat in the vanilla and the egg, and beat the
  5. mix till it is combined well.
  6. Add in the flour mix and beat the dough till it is just combined.
  7. Form the dough into a log, refrigerateit for 1 hour, and divide it into 8 pcs.
  8. Working with 1 piece of dough at a time, on a sheet of plastic wrap form the pcs into 8-inch ropes, wrapping the plastic wrap around the ropes to keep the dough from sticking, and on 2 baking sheets pat the rope into a 8- by 1 1/2-inch rectangles.
  9. Make a canal down the center of each rectangle with your finger and spread the apricot purAe in the canals.
  10. Bake the rectangles in 2 batches in the middle of a preheated 350A degrees F. oven for 18 to 20 min, or possibly till the edges are golden brown, transfer them to racks, and let them cold.
  11. In a small bowl whisk together
  12. the confectioners' sugar, the lemon juice, and sufficient water to make a thick but pourable icing, drizzle the icing over the rectangles diagonally
  13. into 1-inch strips.
  14. The cookies keep in an airtight container for 1 week.
  15. Makes about 32 cookies.

sugar, dark rum, flour, butter, brown sugar, vanilla, egg, confectioners, lemon juice

Taken from cookeatshare.com/recipes/apricot-butter-cookies-68653 (may not work)

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