INGREDIENTS

INSTRUCTIONS

Prepare the pastry dough, divide it in half, and chill both portions
for at least 1 hour. Preheat an oven to 375 degrees F. Line 2 baking
sheets with parchment paper or grease them with butter.  On a lightly
floured work surface, roll out half of the chilled dough  1/4 inch
thick. Using a round plain cookie cutter 2 1/2 inches in  diameter, cut
out as many rounds as possible. Lay the dough cutouts  on a flat work
surface. Gather up the scraps, reroll them, and again  cut out as many
2 1/2 inch rounds as possible. Do not reroll the  dough again, as these
scraps will produce cookies that are tough.  Repeat with the remaining
dough portion. You should have about 36  rounds in all.  Lightly brush
each round with the beaten egg, then place a rounded  teaspoon of
apricot jam in the center of the round. Fold in half to  form a
half-moon and pinch the edges together to seal securely. Brush  the top
of each half-moon lightly with beaten egg.  Arrange the cookies 1 inch
apart on the prepared sheets. Bake the  cookies in the preheated oven
until golden brown, 12 to 15 minutes.  Remove to wire racks to cool
completely before serving. Store in a  covered container at room
temperature for up to 1 week. Makes about 3  dozen cookies  Plump,
golden apricots - "eggs of the sun" as the Persians called  them -
appear in Italian markets briefly during the warm days of  summer. They
are snatched up quickly and eaten while still blushing  with color, or
cooked into a jam for filling these crumbly "bundles."  NOTE: Fagottini
Di Lampone "Raspberry Jam-Filled Butter Cookies"  Substitute 1 cup
raspberry jam for the apricot jam in fagottini  d'albicocca and proceed
as directed.  From the bakers at Il Fornaio, recipes for those who love
to bake: For  information regarding Il Fornaio, please contact us at
info@ilfornaio.com  Copyright 1995 - 1996, Il Fornaio America
Corporation.  Date: Wed, 26 Jun 1996 08:10:35 -0500  From: Pat Asher
<asher@mcs.com>  MC-Recipe Digest V1 #130  From the MasterCook recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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