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Recipe Name: Apricot Butter Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3/4 Cup(s) Dried apricots, about 1/4
pound
3/4 Cup(s) Granulated Sugar
1 Tablespoon(s) Dark rum
2 1/2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Double-acting baking powder
2 Sticks unsalted butter
softened 1 cup
1/4 Cup(s) Firmly packed brown sugar
1 Teaspoon(s) Vanilla
1 Egg
1 Cup(s) Confectioners' sugar, Confectioners' sugar
2 Teaspoon(s) Fresh lemon juice
Directions:
In a small saucepan combine the apricots, 1/4 cup of the granulated
sugar, and 2/3 cup of water, simmer the mixture for 15 to 18 minutes,
or until the mixture is reduced by half, and add the rum. Let the
mixture cool slightly and in a blender purée it. In a bowl whisk
together the flour, the baking powder, and a pinch of salt. In a large
bowl with an electric mixer beat together the butter, the remaining
1/2 cup granulated sugar, and the brown sugar until the mixture is
light and fluffy, beat in the vanilla and the egg, and beat the
mixture until it is combined well. Add the flour mixture and beat the
dough until it is just combined. Form the dough into a log, chill it
for 1 hour, and divide it into 8 pieces. Working with 1 piece of dough
at a time, on a sheet of plastic wrap form the pieces 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. Make a canal down the center of each rectangle
with your finger and spread the apricot purée in the canals. Bake the
rectangles in 2 batches in the middle of a preheated 350°F. oven for
18 to 20 minutes, or until the edges are golden, transfer them to
racks, and let them cool. In a small bowl whisk together the
confectioners' sugar, the lemon juice, and enough water to make a
thick but pourable icing, drizzle the icing over the rectangles
diagonally into 1-inch strips. The cookies keep in an airtight
container for 1 week. Makes about 32 cookies. Gourmet January 1990
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4260
Calories From Fat: 1407
Total Fat: 160.1g
Cholesterol: 1093mg
Sodium: 1798.6mg
Potassium: 2014.6mg
Carbohydrates: 652.8g
Fiber: 17.1g
Sugar: 257g
Protein: 59.4g


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