Recipe

Apricot Pound Cake Recipe

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Ingredients

Directions

Step #1 From "375 Great Cookies & Brownies," by Joanne Lamb Hayes & Bonnie Tandy Leblang (HarperCollins, 1993, $16.
Step #2 95).
Step #3 In medium bowl, beat sugar & butter with an electric mixer on medium speed until well mixed.
Step #4 Beat in egg & almond extract until light & fluffy.
Step #5 Mix together flour, salt & add, baking powder, beat on lowish speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula.
Step #6 Wrap dough & put in the fridge 2-3 hrs, until firm.
Step #7 Meanwhile, finely chop dried apricots.
Step #8 In a small bowl stir this together apricots & honey.
Step #9 Set apricot filling aside at about room temp until dough has chilled.
Step #10 Heat oven to 350'F.
Step #11 Between pieces of waxed paper, roll out dough 1/8" thick.
Step #12 Cut out cookies with 2" round cutter.
Step #13 Reroll scraps to make extra cookies.
Step #14 Place half of cookies 2" apart on lightly greased cookie sheets.
Step #15 Spoon about 1/2 tsp apricot filling into center of cookies.
Step #16 Moisten edges of cookies with water & top this with remaining cookies to make a sandwich.
Step #17 Press edges together with fingertips to seal.
Step #18 Pierce center of each "pillow" with tines of fork.
Step #19 Bake 10-12 mins, or until edges are golden brown.
Step #20 Let cookies cool 2 mins on sheets, then remove to racks & cool completely.
Step #21 Store in a tightly covered container.
Step #22 Makes about 20 cookies.
Step #23 --.
Enjoy the APRICOT POUND CAKE recipe