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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Apricot Cookies Recipe

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This recipe for Apricot Cookies is from Nano & Nana's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pasta Frolla (basic dough)

2 1/3 cups flour
1/3 cup sugar
Pinch salt
8 Tbls (1 stick) unsalted butter, cold
2 large eggs beaten

Apricot Filling
Cover with just enough water with bag of dried apricots and cook them on low heat until soften 16 oz bag ???

In the food processor put apricots and 1/2 jar of apricot preserves. Store in Refrigerator until ready to use.
Directions:
Directions:
For the dough, combine flour, sugar, and salt in a mixing bowl. Rub in the butter finely, leaving the mixture cool and powdery. Stir in the eggs with a fork and continue stirring until the dough holds together. Knead lightly once or twice on lightly floured board and wrap dough in plastic wrap and chill for several hours or prepare it two days ahead.
Please note: I do the above process in my KA stand mixer…while being very careful and not over working the dough mixture.

Fill with your favorite preserves etc.

Divide the dough in 4 parts and roll each part to a 16” cylinder X 3” wide. Paint the dough with egg wash and place a line of filling down the middle of the dough. Fold both sides up to cover, overlapping slightly. Cut in half crosswise and roll each half out with the palm of your hands to a 12” roll and cut into 1” pieces. Bake each cookie at 350 degrees until lightly brown. Cool and frost with favorite loose confectionary sugar mixture flavored with your choice of lemon, almond, vanilla flavorings.
Personal Notes:
Personal Notes:
This is the cookie Nano makes at Christmas and for special occasions.

 

 

 

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