Sweet! Polish apricot-filled cookies

Chef Sara Moulton shares a delicious and unique dessert

Video: Decades of decadent cookies

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>>> and being creative in the kitchen. the editors have put together a sweet selection of the best cookie recipes through the year called the gourmet cookie book. sarah moulton even worked in the test kitchens for a couple of years.

>> i did briefly and then in the dining room .

>> what have we learned from history?

>> we kept the language the same as it was written but we have notes to update the recipe. you can see how the language and style changed and what people were eating. this is from the '40s. they have no brandy in them. they are british cookies and decided they didn't need the brandy. this is a recurring theme. when you're trying to be fancy you shape the cookies.

>> this is during world war ii so there was rationing.

>> we did use a little sugar but they wouldn't have.

>> and these?

>> these are like a madeleine with rum-soaked raisins. very elegant.

>> there is a trend here.

>> there's not alcohol in everything. these are cottage cheese cookies. we were trying new tastes and you see ingredients like cottage cheese in cookies which is like ricotta and there is pine nuts and pineapple. there is alcohol in this.

>> wow.

>> this is an article written by a mystery writer . it's an interesting cookie from ireland with oats on the outside. so healthy.

>> it's got oats!

>> these are great bars from atlanta. we are starting to cover the '70s through '90s america. these are the best pecan pie in a bar.

>> you love these.

>> this is my favorite from a store called the bakery in l.a. and what was interesting is, a, people started really eating chocolate but not designer. this is unsweetened chocolate, chocolate chips , ingredients from the supermarket. best chocolate cookie you will ever eat.

>> and these?

>> polish apricot cookies. i'm beating cream cheese and butter.

>> so there is no sugar in the dough?

>> no. it's four ingredients. those two, flour and salt. this is a little trick, al, when trying to add dry ingredients to a mixer, put them in foil to get them in easier. you get the idea. chill the dough, divide it into four pieces. we have one here.

>> i see two different kinds of aprico apricots.

>> this is turkish and this is california . tell me what you think. i'm going to fill one down here. what do you think?

>> which one is this?

>> this is the california . it's a little blander.

>> do you think so? i think it's more acidic. this is sweeter.

>> the turkish.

>> this is more acidic which is why we picked it for the recipe. you want the california apiary cat.

>> we have honey, orange marmalade , apricots, raisin and cinnamon. it's simmered together and pureed. roll out the dough between sheets of wax paper , put the filling on there -- i should let you do it. you're a cook.

>> i will try.

>> go ahead and we shape them like this. take the two edges, brush them with egg wash and fold them over.

>> it's like a cookie wonton.

>> they did it nicely like this to go like that. then these are baked at 375 for 17 to 20. i found it took less time. it depends on the oven.

>> sure.

>> so use the glue. there you go.

>> just like that.

>> these are tasty. there are 69 cookies in there and a lot of history. talking about what's going on in the issue, it's fun.

>> fantastic.

>> here they are.

>> not too sweet. what year are these from?

>> 2000 . i don't remember exactly what year. the cream cheese makes them very tender. ann, do you want to try a chocolate won?

>> she knows ann.

>> and the california apricots.

>> what's coming up?

>> hoda and kathie lee have kendra wilkinson and more after this. . .

Show transcript

TODAY recipes

updated 11/3/2010 4:13:07 PM ET

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Want something different from the standard chocolate chip cookie? Chef Sara Moulton, host of “Cooking Live,” shares a tasty and unique dessert:

Recipe: Polish apricot-filled cookies (on this page)

Recipe: Polish apricot-filled cookies

Sara Moulton

Ingredients

Dough
2 1/4 cups all-purpose flour
1/2 teaspoon salt
8 oz. cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
1 large egg, lightly beaten with 2 teaspoons water for egg wash
Filling
1 3/4 cups coarsely chopped dried apricots (10 oz)
1/2 cup golden raisins
2/3 cup mild honey
1/4 cup sweet orange marmalade
1/2 teaspoon cinnamon
1 cup water

Preparation

For the dough: Whisk together flour and salt in a bowl until combined. Beat cream cheese and butter in a large bowl with an electric mixer at medium-high speed until pale and creamy, about 3 minutes in a stand mixer (preferably fitted with a paddle attachment) or 6 minutes with a handheld. Reduce mixer speed to low, then add flour mixture and mix just until combined.

Divide dough into 4 equal pieces and wrap each in plastic wrap. Chill until firm, about 1 1/2 hours.

Make filling while pastry chills: Bring apricots, raisins, honey, marmalade, cinnamon, and water to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring. Reduce heat and simmer, stirring, until dried fruit is softened and mixture is thick, about 10 minutes. Transfer to a small bowl and cool until warm, about 20 minutes. Transfer to a food processor and pulse until finely chopped. Chill until cold, about 2 hours.

Assemble and bake cookies: Put oven rack in middle position and preheat oven to 375 degrees. Line a large baking sheet with parchment. Roll out 1 piece of dough (keep remaining pieces chilled) between 2 (12-inch) sheets of well-floured wax paper with a rolling pin into a roughly 11-inch square. (If dough gets too soft, transfer dough in wax paper to a baking sheet and chill until firm.) Discard top sheet of wax paper and trim dough with a pastry wheel or sharp knife into a 10-inch square. Cut square into 4 equal strips, then cut crosswise in fourths again to form a total of 16 (2 1/2-inch) squares.

Working quickly, place 1 heaping teaspoon filling in center of each square. Brush 2 opposite corners with egg wash, then bring corners together and pinch firmly to adhere. (if dough becomes too soft, freeze it on a baking sheet for a few minutes).

Arrange cookies 2 inches apart on baking sheet. Bake until golden, 17 to 20 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough and filling on a lined cool baking sheet.

Recipe notes

1. For the best flavor, we recommend California apricots.

2. The dough is extremely tender; if at any time during the filling process it gets too soft to work with, chill it on wax paper on a large baking sheet.

3. You will have leftover filling, which is wonderful spread on toast.

4. Dust cooled cookies with confectioners' sugar is desired.

5. The cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for up to 4 days.

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