I was given two bags of apricots last week, and decided to make some jam for the store cupboard. I love apricot jam. Especially on toast with butter.
I had half a jar of jam left over and remembered these cookies I made for Valentine's Day last year. This time I used this recipe, adding a little more flour, and substituting almond essence for the vanilla and apricot jam for the raspberry. Good in the school lunchboxes, and not bad with a cup of tea, either.
Here's my recipe for apricot jam in case you have have a glut of apricots too. It makes about 4 small-medium jars.
Apricot Jam
1.5 kgs fresh apricots, halved and stoned
about 10 apricot kernels
1 1/4 cups water
6 cups sugar
Crack about 10 of the apricot stones and remove kernels (I used a nutcracker for this, then a hammer which was more effective.) Put the apricots, kernels and water into a pan and cook slowly until fruit is pulpy. Add sugar. Stir until dissolved. Boil briskly for 30 mins or until setting point is reached. Remove the kernels and pour jam into sterilised jars (I just wash mine and place them in a low-heat oven for 20 mins or so.)
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