1/2 cup sugar
1 stick butter, softened (4oz)
1 egg
1/2 tsp almond extract
1 1/2 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup firmly packed dried apricots
1 tbsp honey
A Recipe for
Apricot Pillows
An empty belly is the best cook. |
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Health food makes me sick. |
| Calvin Trillin |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This Recipe for Apricot Pillows is one of thousands in the Recipes-to-go Fruit Cookbook.
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Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
This is a recipe for Apricot Pillows from the recipe cookbook of Recipes-to-go (Fruit)
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Cooking is like love. It should be entered into with abandon or not at all. |
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Food Tip |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
From "375 Great Cookies & Brownies," by Joanne Lamb Hayes and Bonnie
Tandy Leblang (HarperCollins, 1993, $16.95).
In medium bowl, beat sugar and butter with an electric mixer on medium
speed until well blended. Beat in egg and almond extract until light
and fluffy.
Mix together flour, baking powder, salt and add, beat on low speed
until dough is smooth, scraping down sides of bowl frequently with a
rubber spatula. Wrap dough and refrigerate 2-3 hours, until firm.
Meanwhile, finely chop dried apricots. In a small bowl stir together
apricots and honey. Set apricot filling aside at room temperature
until dough has chilled.
Heat oven to 350'F. Between pieces of waxed paper, roll out dough 1/8"
thick. Cut out cookies with 2" round cutter. Reroll scraps to make
additional cookies.
Place half of cookies 2" apart on lightly greased cookie sheets. Spoon
about 1/2 teaspoon apricot filling into center of cookies. Moisten
edges of cookies with water and top with remaining cookies to make a
sandwich. Press edges together with fingertips to seal. Pierce center
of each "pillow" with tines of fork.
Bake 10-12 minutes, or until edges are golden brown. Let cookies cool
2 minutes on sheets, then remove to racks and cool completely. Store
in a tightly covered container. Makes about 20 cookies.
Serves: 20
Apricot Pillows Recipe brought to you by Recipes To-Go