3/4 c Dried apricots; (about 1/4
-pound)
3/4 c Granulated sugar
1 tb Dark rum
2 1/2 c All-purpose flour
1 ts Double-acting baking powder
2 Sticks unsalted butter;
-softened (1 cup)
1/4 c Firmly packed brown sugar
1 ts Vanilla
1 lg Egg
1 c Confectioners’ sugar
2 ts Fresh lemon juice
In a small saucepan combine the apricots, 1/4 cup of the granulated
sugar, and 2/3 cup of water, simmer the mixture for 15 to 18 minutes,
or until the mixture is reduced by half, and add the rum. Let the
mixture cool slightly and in a blender pur�e it.
In a bowl whisk together the flour, the baking powder, and a pinch of
salt. In a large bowl with an electric mixer beat together the
butter, the remaining 1/2 cup granulated sugar, and the brown sugar
until the mixture is light and fluffy, beat in the vanilla and the
egg, and beat the mixture until it is combined well. Add the flour
mixture and beat the dough until it is just combined. Form the dough
into a log, chill it for 1 hour, and divide it into 8 pieces.
Working with 1 piece of dough at a time, on a sheet of plastic wrap
form the pieces into 8-inch ropes, wrapping the plastic wrap around
the ropes to keep the dough from sticking, and on 2 baking sheets pat
the rope into a 8- by 1 1/2-inch rectangles. Make a canal down the
center of each rectangle with your finger and spread the apricot
pur�e in the canals. Bake the rectangles in 2 batches in the
middle of a preheated 350�F. oven for 18 to 20 minutes, or until
the edges are golden, transfer them to racks, and let them cool. In a
small bowl whisk together the confectioners’ sugar, the lemon juice,
and enough water to make a thick but pourable icing, drizzle the
icing over the rectangles diagonally into 1-inch strips. The cookies
keep in an airtight container for 1 week.
Makes about 32 cookies.
Yields
1 servings