From "375 Great Cookies & Brownies," by Joanne Lamb
Hayes and Bonnie Tandy Leblang (HarperCollins, 1993,
$16.95).
In medium bowl, beat sugar and butter with an electric
mixer on medium speed until well blended. Beat in egg
and almond extract until light and fluffy.
Mix together flour, baking powder, salt and add, beat
on low speed until dough is smooth, scraping down
sides of bowl frequently with a rubber spatula. Wrap
dough and refrigerate 2-3 hours, until firm.
Meanwhile, finely chop dried apricots. In a small bowl
stir together apricots and honey. Set apricot filling
aside at room temperature until dough has chilled.
Heat oven to 350 F. Between pieces of waxed paper,
roll out dough 1/8" thick. Cut out cookies with 2"
round cutter. Reroll scraps to make additional cookies.
Place half of cookies 2" apart on lightly greased
cookie sheets. Spoon about 1/2 teaspoon apricot
filling into center of cookies. Moisten edges of
cookies with water and top with remaining cookies to
make a sandwich. Press edges together with fingertips
to seal. Pierce center of each "pillow" with tines of
fork.
Bake 10-12 minutes, or until edges are golden brown.
Let cookies cool 2 minutes on sheets, then remove to
racks and cool completely. Store in a tightly covered
container. Makes about 20 cookies.
