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
- 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
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