Apricot Currant Filled Cookies

Dough:
2/3 cup butter, softened
1/3 cup sugar
1 egg, beaten
1/3 cup ground almonds
1 tablespoon white wine
1 tablespoon whiskey
½ teaspoon vanilla
zest of ½ an orange
¼ teaspoon salt
2 ¼ cups flour

Filling:
2/3 cup currants
2/3 cup dried apricots
1-2 tablespoons ground almonds
zest of the other half of the orange
¼ cup sugar (I used a mix of brown and white)
2 tablespoons whiskey
¼ cup amaretto
dash salt

2 teaspoons butter, melted
1 egg, beaten and slightly diluted with water

Make dough: cream together butter and sugar.  Add egg, almonds, wine, whiskey, vanilla, orange zest, and salt.  Stir in flour (I didn’t bother to sift it, and it was fine).  If dough is too wet, you can add more flour.  Cover and chill for at least an hour.

Make filling: In a microwave-proof bowl, place currants, apricots, and whiskey.  Microwave, covered, until fruit has soaked up most of the whiskey, 1 ½-2 minutes.  Let cool, then pulverize in food processor.  Add almonds, orange zest, sugar, salt, and amaretto and stir well. 

Preheat oven to 350.  Roll out dough to between 1/8 and ¼” thick, then cut into triangles around 3” long.  Brush with melted 2 tablespoons of butter.  Place a good gob of filling in the center of each triangle – I think I averaged around ¾ teaspoon of filling per cookie.

Pinch triangles together in center to make a little purse, as shown.  Brush with egg wash and bake on exopat or parchment paper-lined cookie sheet (because roll cookies tend to over-brown if you don’t line the cookie sheet) for 15-20 minutes, until very lightly brown.

Original recipe at http://foodforpoems.blogspot.com.

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