Apricot Butter Horns

Apricot Butter Horns

Apricot Butter Horns

These are cookies for the sake of cookies,  cookies for December, cookies for Christmas, or just so I can stand in my kitchen and do something that will result in a mouth-watering morsel of deliciousness.   Lets see how many of these warm, apricot-filled, powdered sugared bites we can fit into our mouths.

The answer for me is 2.5.  That’s how many of these cookies it takes to fill my mouth.  Does that mean I have a big mouth?  I don’t think so, but some people might say “yes”.  So be careful.

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Although I’m making these cookies for Christmas, I’m thinking about other up-coming events, and just general winter-time cookie desires.  These buttery filled cookies fit the bill.  Tender, cardamom-scented, honeyed bites of powdered sugar clouds.  If you’re thinking ahead to Valentine’s Day, these would be lovely with a cherry filling, and I also think a fig filling would be a wonderful accompaniment to the spices used in the cookie dough.  I just talked myself into making them again with a different filling.

I’m throwing down a challenge here…..what kind of filling can you come up with for these cookies?  I want to know.

APRICOT BUTTER HORNS

Yield:   4 dozen

Ingredients:IMG_8718

  • 3/4 cup butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup honey
  • 1 egg
  • 3 1/4 cups all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 3/4 cup apricot cake and pastry filling
  • powdered sugar
The best flavor comes when you grind the cardamom fresh.

The best flavor comes when you grind the cardamom fresh.

Cardamom seeds are encased in these white papery pods.

Cardamom seeds are encased in these white papery pods.

Grind them with a mortar and pestle.

Grind them with a mortar and pestle.

Directions:

1.  In a large mixer bowl, beat the butter for 30 seconds.  Add the sugar and honey; beat till fluffy.  Beat in the egg.

2.  Whisk together the flour, baking soda, cardamom, nutmeg, and salt.   Add dry ingredients to the beaten mixture, stirring to make a soft dough.

3.  Divide dough into thirds; wrap in waxed paper, or plastic wrap.   Chill dough in refrigerator for at least 3 hours.

4.  When ready to bake, preheat oven to 350*F.  Line baking sheets with parchment paper.

5.  On a well-floured surface roll 1 portion of dough into a 12-inch circle. (keep the remaining dough refrigerated until ready to use.)

Roll dough into a 12-inch circle.

Roll dough into a 12-inch circle.

6.  Spread 1/4 cup apricot filling over dough to within 3/4-inch of the edge.  With a fluted pastry wheel or a sharp knife, cut dough into 16 wedges.

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Roll up each wedge into a crescent.  Place cookies on prepared cookie sheets.

Ready for the oven.

Ready for the oven.

7.  Bake at 350*F. for 12 minutes.

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Cool on a wire rack.  Repeat with remaining dough and filling.  Before serving sprinkle cookies with powdered sugar.

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SOURCE:   Better and Homes and Gardens,  Special Interest Publications,  Christmas, 1996

Just some of my collection of old issues.

Just some of my collection of old issues.

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