Instead of a fig filling, this cookie contains sweet apricots.
Ingredients: 1/2 cup unsalted butter,softened, 1/2 cup (4 ounces)cream cheese, softened, 3/4 cup granulated sugar, 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1 cup dried apricots, 3 tablespoons corn syrup.
Instructions: In a large mixing bowl cream butter and cream cheese with sugar. Sift flour with baking powder and add to creamed mixture. Cover and chill in refrigerator 1-2 hours or until firm.
While dough is chilling, prepare filling: in a saucepan, cover apricots with water and simmer until fruit is soft. Puree' apricots, return to saucepan with the corn syrup and continue cooking until it thickens into a jam. Allow to cool completely.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Divide dough into 3 portions. While working with one portion, refrigerate remaining dough. On a lightly floured surface, roll dough into a 6x10 inch rectangle. Spread 1/3 of filling down length of rectangle, just to the left of center. Using a pastry brush, moisten 1/2 inch of right edge with water.
Lift left edge of dough over filling. Lift right edge to overlap dough. Press gently to seal. Pinch ends closed. Repeat with remaining dough.
Using a broad spatula, transfer to prepared baking sheets, seam side down. Bake 20-25 minutes, until golden.
Remove from oven and allow to cool on baking sheet for 5 minutes. Trim off irregular ends, then cut into 1 1/2 inch bars. Transfer to wire rack to cool completely.
Makes 1 1/2 - 2 dozen bars.
"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.
Cookies Rule!!!
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