(adapted from Jan 1990 Gourmet magazine)

Apricot Puree Filling
3/4 c. California apricots (about 1/4 pound)
2/3 c. water
1/4 c. sugar
1 T. dark rum

Dough
1/2 c. sugar
2 1/2 c. flour
1 t. baking powder
1 c. butter, softened
1/4 c. light brown sugar
1 t. vanilla extract
1 large egg

Icing
1 c. confectioners sugar
2 t. lemon juice
2 - 3 t. water

1. Simmer the apricots, water and 1/4 cup sugar in a small saucepan. Stir until sugar is dissolved and liquid is reduced by half. About 12-15 minutes
2. Remove from heat. Add rum. Cool slightly
3. Puree in food processor until smooth
4. Mix together flour, baking powder and pinch of salt
5. Beat together butter, brown sugar and remaining 1/2 c. sugar until pale and fluffy
6. Add flour mixture and mix at low speed until just combined
7. Form dough into a log and chill until firm about one hour
8. Preheat oven to 350° F.
9. Divide dough into 8 pieces. Put one piece of dough on a sheet of plastic wrap and fold plastic wrap over dough and form into 8 inch long rope. Dough will be soft. Transfer to ungreased cookie sheet and remove plastic wrap
10. Pat dough into 1 1/2 inch x 8 inch rectangle. Arrange ropes about 2 inches apart
11. Make a shallow trough in the middle of the rectangle with a finger
12. Fill trough with apricot puree
13. Bake in batches in the middle of the oven about 18 - 20 minutes, until the edges are golden
14. Transfer to a rack and allow to cool
15. Whisk together confectioners sugar, lemon juice and a little water (about 2.5 t.) to make a thick, but pourable icing
16. Drizzle icing over cookies
17. Cut on a diagonal in 1 inch strips
18. Let icing set about 15 minutes before serving