Apricot Butterhorns

This past weekend felt like the start of the holiday season for me. We decorated a tree, wrapped presents and baked a whole slew of cookies. This recipe is a longtime family favorite. In fact, some of my cousins baked these cookies this weekend too! If you find they make your holiday special, send a quick thought of thanks to my family for sharing the recipe! This will make 12 dozen cookies.

You will need:

• 1 lb (4 sticks) unsalted butter, room temperature
• 5 c all-purpose flour
• 3 egg yolks
• 8 oz cream cheese, room temperature
• 6 oz dried apricots, roughly chopped
• 1 c sugar
• Powdered sugar

Then you will…

1. In a large bowl or a stand mixer, crumb together the butter and flour (like pie crust dough).
2. Add the yolks and cream cheese to the butter mixture. Mix well.
3. Form into 18 small balls and chill for an hour. (Note: these will be roughly the size plums/tangerines).
4. Put the apricots in a small saucepan and cover with water. Simmer for 25 minutes.
5. Drain off the water and mix in the sugar until it is dissolved. Cool.
6. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
7. Roll each ball on powdered sugar into a 12″ circle and into eight pie-shaped wedges.
8. Put approximately 1/4 teaspoon of the apricot mixture near the top at the center of the wide end of the wedge.
9. Begin at the top of the wedge and roll to the point, being sure to wrap the dough as completely around the apricot as possible.
10. Put point down on parchment-lined cookie sheet.
11. Bake for 12 minutes. Remove from oven and allow to cool 2 minutes.
12. Roll in powdered sugar and cool completely. (Note: I chose to roll in powdered sugar before baking, which results in the sugar being absorbed into the cookie. Try it both ways and see what you like best!).