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Apricot Butter Cookies - Gourmet 1/90

Make Apricot Butter Cookies - Gourmet 1/90 at home with Dried Apricots Preferably California, Water, Granulated Sugar, Dark Rum, and All Purpose Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3/4 cup
• 2/3 cup
• 3/4 cup
• 1 tbsp
• 2 1/2 cup
• 1 tsp
• 1 cup
• 1/4 cup
• 1 tsp
• 1
• 1 cup
• 2 tsp

Method (preview)

1. 1

   Simmer apricots, water, and 1/4 cup granulated sugar in a small saucepan, stirring until sugar is dissolved and liquid is reduced by about half, 12 to 15 minutes.

2. 2

   Remove from heat and add rum, then cool slightly.

3. 3

   Whisk together flour, baking powder, and a pinch of salt in a small bowl.

4. 4

   Beat together butter, brown sugar, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 5 minutes.

5. 5

   Beat in vanilla and egg.

6. 6

   Add flour mixture and mix at low speed until just combined.

7. 7

   Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.

8. 8

   Preheat oven to 350�F.

9. 9

   Divide dough into 8 pieces.

10. 10

    Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough.

11. 11

    Form piece into an 8-inch rope (dough will be very soft).

12. 12

    Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap.

13. 13

    Pat rope into an 8- by 1 1/2-inch rectangle.

14. 14

    Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart.

15. 15

    Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pure� in trough.

16. 16

    Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.

17. 17

    Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing.

18. 18

    Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips.

19. 19

    Let stand until icing is set, about 15 minutes. posted to MasterCookFormatting

20. 20

    "2 1/2 dozen"

21. 21

    NOTES: You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven.

22. 22

    Don't give in to this urge - the cookies must go in the middle of the oven to cook through and brown evenly.