Apricot killers (Polish apricot cookies)

This is one of my all-time favorite desserts. It's based on a family recipe, and has become a classic treat at family gatherings.


Filling:
For apricot 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

(I usually also add a small amount of nutmeg and tiny amount of ground cardamom)

Mix all of the ingredients in a pot, and simmer for 10 to 15 minutes. Let the pot cool for half an hour. Strain the fruit and discard any remaining liquid. The only useful part is the fruit itself with a small amount of honey/spice stuck to it. Otherwise the liquid just runs out of the cookies during baking and makes a mess. Put the pot in the fridge for a couple hours to make sure it is well chilled.

Dough recipe:
½ lb butter (maybe use 50% shortening for less cookie spread in oven)
½ c sugar
1 tsp vanilla
2 large eggs
2 ½ c sifted flour
2 tsps baking powder

Cream the butter and sugar until light and fluffy. Add the rest of the liquid ingredients and mix well, then add to the sifted flour and baking powder.

Chill the dough (few hours or overnight) to make it workable. Roll out small sections on a floured sheet, and cut circles or squares. Place a heaping teaspoon of the apricot mixture in the center of the dough, then bring up two edges and pinch together. Beaten eggs can be used to glue the dough if it is not sticking.

Place cookies on an ungreased sheet, and bake at 350*F for 10-12 minutes. Do NOT overbake -- keep the dough pale and just barely "done".

Frost the cooled cookies with buttercream:
http://www.recipezaar.com/Vanilla-Buttercream-Frosting-From-Sprinkles-Cupcakes-222188