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Categories:Viewed: 39 - Published at: a year ago
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/3 cup powdered sugar, sifted, plus additional, to dust
- 2 1/3 cups flour
- 1/3 cup cornstarch
- None None FOR THE APRICOT FILLING
- 1 cup dried apricots
- 1/2 cup sugar
Method
- Preheat the oven to 350°F. Line two baking pans with parchment paper.
- Beat butter and powdered sugar in large bowl with electric mixer until light and fluffy. Sift flour and cornstarch. Add to butter mixture; mix until a soft dough forms. Roll 1/2-tablespoons of dough into balls. Place 2 inches apart on prepared pans. Flatten slightly with hand, then mark with a wet fork.
- Bake in two batches for 15 mins each, until very lightly golden. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
- Meanwhile, for the apricot filling, cook apricots in 1 cup water in small saucepan on medium heat for 10 mins, until soft. Cool slightly. Puree in a food processor. Return to saucepan with sugar on medium heat. Stir until sugar dissolves. Boil for 5 mins, until thick. Remove from heat and cool completely.
- Sandwich biscuits together with apricot filling. Dust with powdered sugar to serve.
