Apricot tarts

Apricot tarts

Ingredients/Components

• sugar
• vanilla - 2 tsp
• butter or margarine - 3/4 c
• salt - 1/16 tsp
• baking soda - 1 tsp
• large eggs - 3 item
• sifted flour - 4 c
• box dried apricots - 11 oz

How to make apricot tarts:

Place dried apricots in a saucepan and cover with water. Cover and simmer until very tender, about 30 minutes. Drain. Add sugar and salt. Bring to a boil, stirring constantly for 5 minutes. Allow to cool while preparing cookie dough.

In a bowl, cream butter, gradually blend in sugar. Beat in eggs and vanilla. Sift together the flour, salt and soda. Blend into creamed mixture thoroughly. Taking a small portion of the dough at a time, roll out upon a floured board. Cut cookies in rounds. Place some of filling in center and cover with another round. Crimp edges with fork. Prick top. Bake at 400° for 10 minutes or until light brown. Remove to racks to cool. Cookies are crisp when first baked, but soften when stored. Use ungreased cookie sheets.

Recipe categories: Pies and tarts, Cookie and brownie, Tarts.