Apricot Window Cookies Recipes

APRICOT BUTTER COOKIES

Steps:

• 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. Purée 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 pureé 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.

FROSTED APRICOT COOKIES

Steps:

• Beat butter and cream cheese at medium speed on mixer until fluffy.
• Combine flour,sugar and baking powder,stir into creamed mixture.
• Add apricot preserves and pecans,mixing well.
• Drop dough by tablespoons onto greased cookie sheet.
• Bake at 350 for 12-15 minutes.
• Cool slightly on wire racks.
• Spread with frosting while still warm.
• FROSTING:combine all ingredients and beat until smooth.

APRICOT WINDOWS

Steps:

• Preheat oven to 375°F. Lightly coat an 11 by 17-inch rimmed baking sheet with cooking spray, and line bottom with parchment paper.
• Spoon jam into a bowl, and beat with a rubber spatula to smooth out texture; set aside. In another bowl, whisk together flour, cornmeal, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill a pastry bag fitted with a plain round tip (such as Ateco #11). Fold the end over to keep dough from drying out.
• Using an offset spatula, spread the remaining dough into prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
• Remove pan from oven, and transfer to a heatproof surface. Using an offset spatula, spread jam on top in an even layer. Using a prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven and bake until golden, 20 to 25 minutes, rotating sheet halfway through. Transfer to a wire rack to cool. Cut into 1 1/2 by 3-inch bars or 3-inch squares. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

APRICOT TEA COOKIES

Steps:

• In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.