APRICOT FOLDOVER COOKIES RECIPES

Steps:

• Soak apricots in brandy for at least an hour, but preferably overnight.
• Drain and reserve liquid.
• In a medium bowl combine flour, sugar and allspice, cut in butter until mixture resembles fine crumbs.
• (can be done quickly with a few pulses in a food processor) Combine egg yolk and sour cream and gently blend mixture into butter/flour mixture.
• Divide dough in quarters and refrigerate for at least 3 hours or, preferably, overnight.
• Pre heat oven to 350 degrees.
• Roll out each quarter the dough into 1/8 thickness, cut with a 2 1/2" round (fluted is preferred) cookie cutter.
• Place on an ungreased cookie sheet, place one apricot on half of each cookie and fold over other half to leave apricot partially exposed.
• Bake for aprox 12 minutes or until lightly browned.
• Cool on a rack.
• While baking prepare next batch.
• For icing combine powdered sugar with 2-3 tblspn of the reserved apricot brandy.
• I like to cook the brandy until the alcohol smell is gone, but it's fine either way.
• After completly cooled dip half the cookie in icing and leave on a wire rack to dry for several hours.
• Store in an airtight container at room temperature for about a week, but are at their peak for 2-3 days.

Steps:

• Cream butter and cheese till light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4-5 hours.
• Meanwhile, cook dried apricots according to package directions. Drain well.
• Stir sugar into hot fruit: cook and stir till mixture boils and becomes smooth; cool. Divide chilled dough in half.
• Roll each half to 10-inch squares; cut 2½-inch squares. Place tsp apricot filling in each square; bring up diagonal corners and seal.
• Bake on ungreased cookie sheet at 375 F for 8-10 minutes.
• Makes about 2½ dozen cookies.
• Enjoy the recipe with full details @ http://goo.gl/UrEHe4