Aunt Emma’s Apricot Cookies

Filling:

  • 1 pound dried apricots, chopped fine (soaked overnight – we soak in apricot brandy!)
  • 3 cups sugar
  • grated lemon rind (we use about a tablespoon – the amount was never specified)

Drain apricots. Place in saucepan with lemon rind, sugar, and water to cover. Bring to a boil, reduce heat and cook until water is absorbed.  Be really careful — it burns easily.  Cool.

Dough:

  • 2 pkg dry yeast
  • 5 cups flour
  • 1/4 cup sugar
  • 1/2 pound lard
  • 4 egg yolks
  • 1 cup sour cream
  • 1 shot whiskey
  • Juice and rind from 1 lemon

Proof yeast with 1 tsp sugar and 1/4 cup warm water.  Cut lard into flour, as you would for a pie dough.  Make a well in the mixture and add all the other ingredients, including yeast.

Work dough with your hands and form into a ball.  (Don’t overwork.  Use a light hand.)  Refrigerate overnight.

Roll cold dough to about 1/8″ thick.  Aunt Emma would cut the dough into triangles, place a scant teaspoon of filling at the wide end, then roll up and shape into a crescent similar to a croissant. It takes a bit of practice. The easier way is to cut squares, fill, and fold over. Place scant teaspoon of filling, fold and seal. Shape into crescent.

Bake at 325° until golden brown on lightly greased sheets or ungreased parchment paper. (Investing in a box of parchment paper is the only way to fly!!)
Cool completely and dust with powdered sugar.