'Chocolate Apricot Cookies'
Source: Please Note
1 box refrigerated pis crust (1 box will have two crusts)
1/2 lb. dried apricots, chopped medium fine
6 oz. semi-sweet chocolate chips
3 tablespoons apricot jam
Rum (I used 1 tablespoon of rum extract, found in the baking aisle)
1. Preheat the oven to 425 degrees. Chop the apricots and melt the chocolate chips. (I melted min in the microwave. Pour into a bowl and cook for 20 seconds; stir. Continue cooking at 20 second intervals and stirring in between until chocolate is melted)
2. Mix the apricots, chocolate, and jam. Add enough rum to thin moderately... about 2 tablespoons.
3. Cut the dough into 3" circles. Place 1 rounded teaspoon of filling onto each circle and fold in half to form a crescent. Pinch the edges to seal.
4. Place on a cookie sheet and bake for 10-15 minutes. Bake until lightly browned. Watch carefully to make sure the bottoms don't burn. Sprinkle with powdered sugar if desired.