It’s a good thing this recipe makes a big batch because no one can stop eating just one! These crisp, buttery cookies truly do melt in your mouth.
—MILDRED LORENCE CARLISLE, PA
PREP: 1 1/4 HOURS + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: 6 DOZEN
1 pound dried apricots (2 1/2 cups)
1 1/2 cups water
1/2 cup sugar
DOUGH
2/3 cup shortening
3 tablespoons 2% milk
1 1/3 cups sugar
2 large eggs
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1. In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.
2. In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in the extract. Combine the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle.
3. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch the edges gently. Place 1 in. apart on ungreased baking sheets.
4. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.