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.

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:

• 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

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.)

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.

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

7.  Bake at 350*F. for 12 minutes.

 

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

 

 

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