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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 60 |
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My grandmother always made these cookies for the holidays. The recipe has been passed down through generations to me, and now from me to you. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar, divided |
1/2 cup packed brown sugar |
1 egg |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1/8 teaspoon salt |
1-1/2 cups finely chopped dried apricots or dates |
2/3 cup water |
1 tablespoon hazelnut liqueur, optional |
1 cup finely chopped pecans, optional |
Directions:
1. In a large bowl, cream the butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. In another bowl, mix the flour, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each half into a thick rectangle; wrap in plastic wrap. Refrigerate until firm or overnight.
2. In a small saucepan, combine the apricots, water, remaining sugar and, if desired, liqueur; bring to a boil, stirring occasionally. Reduce heat to medium; cook until liquid is almost evaporated, about 5 minutes. Stir in pecans if desired; cool completely.
3. On a floured surface, roll each portion of dough into a 12-in. x 9-in. rectangle. Evenly spread half of the apricot mixture over each rectangle to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; wrap in plastic wrap. Refrigerate for 2 hours or until firm.
4. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 9-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: about 5 dozen.
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