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Ingredientes
- 3/4 c. dry apricots (about 1/4 lb.)
- 3/4 c. granulated sugar
- 1 Tbsp. dark rum
- 2 1/2 c. all-purpose flour
- 1 tsp double-acting baking pwdr
- 2 stk unsalted butter softened (1 c.)
- 1/4 c. firmly packed brown sugar
- 1 tsp vanilla
- 1 lrg egg
- 1 c. confectioners' sugar
- 2 tsp fresh lemon juice
Direcciones
- In a small saucepan combine the apricots, 1/4 c. of the granulated sugar, and 2/3 c. of water, simmer the mix for 15 to 18 min, or possibly till the mix is reduced by half, and add in the rum. Let the mix cold slightly and in a blender purée it.
- In a bowl whisk together the flour, the baking pwdr, and a healthy pinch of salt. In a large bowl with an electric mixer beat together the butter, the remaining 1/2 c. granulated sugar, and the brown sugar till the mix is light and fluffy, beat in the vanilla and the egg, and beat the
- mix till it is combined well. Add in the flour mix and beat the dough till it is just combined. Form the dough into a log, refrigerateit for 1 hour, and divide it into 8 pcs.
- Working with 1 piece of dough at a time, on a sheet of plastic wrap form the pcs 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 purée in the canals. Bake the rectangles in 2 batches in the middle of a preheated 350°F. oven for 18 to 20 min, or possibly till the edges are golden brown, transfer them to racks, and let them cold. In a small bowl whisk together
- the confectioners' sugar, the lemon juice, and sufficient 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.
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