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APRICOT BUTTER COOKIES




Source of Recipe


Gourmet


List of Ingredients




3/4 cup dried apricots ( 1/4 lb; preferably California)
2/3 cup water
3/4 cup granulated sugar
1 tablespoon dark rum
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 sticks (1 cup) unsalted butter, softened
1/4 cup packed brown sugar
1 teaspoon vanilla
1 large egg
1 cup confectioners sugar
2 teaspoons fresh lemon juice

Recipe



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. Remove from heat and add rum, then cool slightly. Pur�e in a food processor or blender until smooth (use caution when blending hot liquids).
Whisk together flour, baking powder, and a pinch of salt in a small bowl. 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. Beat in vanilla and egg. Add flour mixture and mix at low speed until just combined. Form dough into a log and chill, wrapped in plastic wrap, until firm, about 1 hour.

Preheat oven to 350�F.

Divide dough into 8 pieces. Put 1 piece of dough on a sheet of plastic wrap, then fold plastic wrap over dough. Form piece into an 8-inch rope (dough will be very soft). Transfer in plastic wrap to 1 of 2 ungreased baking sheets, then remove plastic wrap. Pat rope into an 8- by 1 1/2-inch rectangle. Make more ropes and pat into rectangles in same manner, arranging them about 2 inches apart. Make a shallow trough lengthwise down center of each rectangle with your finger and spread apricot pure� in trough. Bake in batches in middle of oven until edges are golden, 18 to 20 minutes, then transfer to a rack to cool completely.

Whisk together confectioners sugar, lemon juice, and enough water (about 2 1/2 teaspoons) to make a thick but pourable icing. Drizzle icing over rectangles and cut diagonally into 1-inch-thick strips. Let stand until icing is set, about 15 minutes.

Cooks' note:
� Cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature 1 week.



Makes about 2 1/2 dozen cookies.