| 1 | From "375 great cookies & brownies," by joanne lamb hayes and bonnie tandy leblang (harpercollins, 1993, $16.95). |
| 2 | In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. |
| 3 | Beat in egg and almond extract until light and fluffy. |
| 4 | Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula. |
| 5 | Wrap dough and refrigerate 2-3 hours, until firm. |
| 6 | Meanwhile, finely chop dried apricots. |
| 7 | In a small bowl stir together apricots and honey. |
| 8 | Set apricot filling aside at room temperature until dough has chilled. |
| 9 | Heat oven to 350°F. |
| 10 | Between pieces of waxed paper, roll out dough 1/8" thick. |
| 11 | Cut out cookies with 2" round cutter. |
| 12 | Reroll scraps to make additional cookies. |
| 13 | Place half of cookies 2" apart on lightly greased cookie sheets. |
| 14 | Spoon about ?teaspoon apricot filling into center of cookies. |
| 15 | Moisten edges of cookies with water and top with remaining cookies to make a sandwich. |
| 16 | Press edges together with fingertips to seal. |
| 17 | Pierce center of each "pillow" with tines of fork. |
| 18 | Bake 10-12 minutes, or until edges are golden brown. |
| 19 | Let cookies cool 2 minutes on sheets, then remove to racks and cool completely. |
| 20 | Store in a tightly covered container. |
| 21 | Makes about 20 cookies. |
