Receta Apricot Lattice Cookies
I take no responsibility for this recipe. It is my grocery store’s fault. You see, I shop with a list. And my list and I are so steadfast that I actually don’t shop with a list.
Well that makes a whole lotta nonsense, doesn’t it? Basically, I buy the same stuff every week. Eggs. Half and Half. Meat, if it is on sale. Cheese, maybe. Beans, yes. Chips, no. Vegetables that look good. 6 lbs of apples. Butter (unfortuantely).
So, as a result, I shop with tunnel vision. I also hit 3 grocery stores each Saturday. So I’m on a mission. You can’t stop me. I cannot be swayed. I am in. I am out. I am gone.
But those preserves didn’t end up in my pantry only to repeat what we’ve already tasted. We had to try something new. So that’s when I remembered Linzer Cookies. They’ve got fruit in them, right? And they’re ever-present around the holidays, right? And off I went. The cookie recipe is inspired by a Good Housekeeping recipe for traditional Linzer cookies.
For the dough
- 3.5 oz blanch almonds, ground
- 1 egg
- 2 cups AP flour
- 1 cup sugar
- pinch salt
- 3/4 cup softened butter
- 8 oz apricot preserves
- powdered sugar
Beat sugar and butter. Add egg. Add flour and ground almonds. Mixture may be crumbly. Refrigerate dough 2 hours. Preheat oven to 350*.
Spray 9×13″ baking dish with nonstick spray. Press 3/5 of the dough into the bottom of the pan (refrigerate remaining dough while doing this step). Spread apricot preserves on top. Roll remaining dough into 5 logs, 13″ long, and 7 logs 9″ long. Arrange in a lattice on top of preserves (no need to weave dough). Bake 32-35 minutes until top is golden. Cool on wire rack and sprinkle with powdered sugar when cooled. Cut into bars.