Recipe of the Week: Apricot Cream Cheese Tea Cookies

A delicious snippet from new local cookbook 'Apron Strings'

By Shuchi Mehta October 14, 2014

empanada-guava-y-cream-cheese

Apron Strings “is no ordinary cookbook” write editors, Joan Stover, Joey Richesson and Dayle Banks, of this culinary and historical handiwork, which debuted on October 3. In an effort to preserve the heritage of the Duwamish Peninsula, they have compiled recipes and historical accounts from friends, neighbors and members of Southwest Seattle Historical Society. As you piece together the scrumptious ingredients, you are also piecing together the stories and family traditions of these remarkable locals.


The editors of Apron Strings, from left Joan Stover, Joey Richesson, and Dayle Banks
PHOTO COURTESY OF THE SOUTHWEST SEATTLE HISTORICAL SOCIETY

Below, we give you just one of the many recipes from this creative compilation. In honor of National Dessert Day today, we chose a sweet one submitted by Carol Vincent. Vincent said she first tasted these cookies at monthly book talks at the West Seattle Branch Library. The cookies were crafted by Mary Lou Soule, the librarian at the time. People would “grouse” if Soule didn’t bring her famous cookies in, Vincent says in Apron Strings. Vincent stayed in touch with Soule even after she retired and returned to her family home in Kansas. In this way, she was able to snag her secret recipe for us–just in time for Thanksgiving meal planning. Try your hand at these creations and serve with tea to family and friends. 

Ingredients:
4 ounces cream cheese, softened
½ cup butter, softened (do not replace with margarine)
1 cup white flour
Granulated sugar
Apricot jam

Method:
Preheat oven to 400˚F. Use an ungreased cookie sheet.

Mix all ingredients together. Hand roll the dough into small balls, roll in sugar, and flatten with the heel of your hand on ungreased cookie sheets. Place ½ teaspoon of jam in the center of the circles, fold them in half and seal the edges of the cookies. Bake for 15 minutes. Be sure and check after 10 minutes as you don’t want them to over-bake. Bonus: we like to sprinkle confectioner’s sugar on top…just because it’s pretty.

 

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