Polish apricot-filled cookies
Cookies
"Readers once again responded to a plea for family recipes. This one, from Frederika Schwanka, of Terryville, Connecticut, is notable for the tenderness of the cream cheese pastry and the tanginess of the filling." Adapted slightly from <strong><a href="http://www.amazon.com/The-Gourmet-Cookie-Book-1941-2009/dp/0547328168?tag=food52-20">The Gourmet Cookie Book</a></strong> (Houghton Mifflin Harcourt, 2010). <br /> <br />Recipe notes, from the book: <br />1. For the best flavor, we recommend California apricots. <br />2. The dough is extremely tender; if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet. <br />3. You will have leftover filling, which is wonderful spread on toast. <br />4. Dust cooled cookies with confectioners' sugar if desired. <br />5. The cookies keep, layered between sheets of wax or parchment paper, in an airtight container at room temperature for up to 4 days. <br />
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