I bake these delightful cookies every year for the holidays, and when I share a tray of my homemade treats with the faculty at school, they’re always the first to disappear. I’ve even had requests to make them for a few wedding receptions.
—DEB LYON BANGOR, PA
PREP: 40 MIN. • BAKE: 10 MIN./BATCH +COOLING • MAKES: 4 DOZEN
1 cup butter, softened
1 cup sugar
2 large eggs
3 cups all-purpose flour
2/3 cup finely chopped walnuts
FILLING
2 cups dried apricots
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon
TOPPING
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening
4 teaspoons confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and walnuts; gradually add to creamed mixture and mix well.
2. Shape into 1 1/2-in.-thick logs. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
3. Bake 10-12 minutes or until bottoms begin to brown. Cool completely on pans on wire racks.
4. Meanwhile, in a large saucepan, combine apricots and water. Bring to a boil. Cook and stir 10 minutes or until apricots are tender. Drain and cool to room temperature.
5. In a blender or food processor, combine sugar, cinnamon and apricots. Cover and process until smooth. Spread over bottoms of half of the cookies; top with remaining cookies.
6. For topping, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Sprinkle with confectioners’ sugar.
JANUARY 9
NATIONAL APRICOT DAY