B & R FARMS RECIPES
5280 Fairview Road
Hollister, CA 95023-9009
1-800-930-9168
Local Tel (831) 637-9168

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APRICOT-WINE COOKIES

1 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 1/2 cups sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
Apricot-Wine Filling (see below)

Cream butter and sugar. Beat eggs with vanilla until light. Sift dry ingredients; add to creamed mixture alternately with eggs. Chill dough in half; roll out each half on lightly floured board to oblong shape (14x10x1/4 inch). Spread each half with Apricot-Wine Filling; roll like a jelly roll. Wrap in waxed paper; chill several hours or freeze. Slice about 1/4in. thick with thin-bladed sharp knife. Place on greased baking sheet; bake in hot oven (400F) for about 8 mins.

Apricot-Wine Filling:
Combine 1/2 cup (diced) B&R Farms California Dried Apricots, 3/4 cup sugar, juice of 1 lemon and 3/4 cup California Muscatel in a saucepan. Let stand 1 hour to soften. Bring to boiling; cook, stirring constantly, until mixture thickens. Cool. Add 1 cup chopped walnut and, if necessay, a little additional Muscatel to bring to spreading consistency.