INGREDIENTS

INSTRUCTIONS

Prepare Basic Holiday Cookie digh, with the following changes; Add 2 tsps.
grated orange rind along with egg to butter mixture. Wrap in plastic and
refrigerate until well chilled. Prepared apricot filling: Combine 1/2 cup
chopped dried apricots (4 oz.) 1/3 cup orange juice and 2 tablespoons light
brown sugar in small saucepan. Cover; simmer until apricots are very soft,
10 minutes. Puree in food processor. If too thick, add more orange juice;
puree. Divide dough into thirds. Roll each third on lightly floured surface
into 6" square. Cut into 9 squares. Spread scant teaspoon filling on each
square, from one corner diagonally across to opposite corner. Fold opposite
corners over filling and press to seal. Repeat with remaining dough and
filling. (Use any leftover filling to spread on pork roast.) Place on
baking sheets lightly coated with nonstick cooking spray. Bake in 350 F.
oven for 10-12 minutes. Cook on racks. Sprinkle with confectioner's sugar.
Makes aobut 2 dozen cookies. MC formatting by bobbi744@sojourn.com
NOTES : (#) All cookies made with the Basic Holiday Cookies mix are marked
in this way for ease in finding in cookbook.
Recipe by: Family Circle Magazine 11-18-97
Posted to MC-Recipe Digest V1 #873 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 28, 1997

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