Chocolate Apricot Cookies

I first saw these cute little cookies on Pinterest. When I checked them out and saw what was in them, that's when I decided to make them. It's not often that I use apricots in a recipe. Actually, aside from some apricot jam, I've never used apricots in a recipe. They're pretty tasty!

Just like the girls who originally made this, I also used pre-made pie crust. You all know how I feel about baking, so there was no way in hell I was making my own. Two crusts yielded 18 cookies. These are super easy to make, and very good. Note that I said easy...NOT quick! While the filling is a cinch to mix up, cutting out the circles (I too used a regular drinking glass to get 3" circles), dropping the filling onto each one, then folding and sealing them takes a bit of time, They cook pretty fast though...about 11 minutes.

I really liked these, and you can switch out the apricots for so many different things...walnuts, pecans, crushed cookie or candy (for some reason Andes Candies just popped into my head...YUM!), or whatever else you may fancy. This is definitely something I'll make in the future for a get-together. They're no trouble to make, and you can easily alter the recipe to make a whole bunch if you need to!

'Chocolate Apricot Cookies'

Source: Please Note

Ingredients

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)

Powdered sugar

Directions

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.

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