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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

farmflavor.com/apricot-tea-cookies/ Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups (4 sticks) unsalted butter, softened
¾ cup sugar
2 eggs, beaten
5 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sliced almonds, toasted
1¼ cups apricot preserves
1½ cups coconut, toasted
½ cup apricot jam
Directions:
Directions:
Cream butter and sugar until light and fluffy. Add eggs.
In a separate bowl, combine flour, baking powder and salt. Add to butter mixture. Add almonds, preserves and coconut.
Wrap dough in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 350 degrees.
Shape dough into 1-inch balls, and place 1 inch apart on ungreased cookie sheet. Press thumb into the center of each ball. Place ¼-½ teaspoon jam into center of each impression. Bake for 12-15 minutes.

 

 

 

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