This is a very delicate cookie so be gentle :-) it's a modification of my families polish cookies.
Makes about 15 cookies.
Filling 1: Pit about 4 dates and pull in half.
4 dried apricots (ok I cheated and used sulphured one cause they are prettier for the photo we were out I had to use the old ones )
1 tablespoon of hot water
1 table spoon of honey.
Soak Apricots in hot water till softened.
Blend in a blender with honey, till you get a filling like consistency. Crystallized honey works best! so this years crop of drought honey was perfect.
2 tablespoons of Cream cheese
3/4 stick of butter
1 cup tapioca flour (also know as powder)
Parchment paper is almost a necessity!
Using a pastry blender mix the cream cheese butter and tapioca flour till it its crumbly and looks like pie crust. Then using your hands press it together. It is a very soft dough. Then follow the photos below.
Normally you would role the dough out into powdered sugar (a NO NO), so we will skip that step. I found it was firm enough to shape it by hand.
|Using about a scant tablespoon shape them into squares|
|make the square by gently forming it|
|Now its ready for a filling|
|Add a scant half teaspoon full of filling|
|Add then press opposite edges of dough together.|
|You can do the same thing with dates.|
|use half a date a whole one is to much|
|The dough is very delicate but easily pushed back into shape|
|This is how many cookies I got. They do not brown up.|
You could try a higher temperature for a shorter cooking time. They ended up being a flaky and soft cookie.
Even tho these cookies have no sugar in them Sweet Potato declared them to be sweet! I found them very yummy. Please note they are very very delicate, crumble and melt in your mouth calorie bombs. So let the SBP target eat most of them!