Cream butter and cream cheese together until well-blended. Add flour and baking powder and mix well. Refrigerate dough for 3 hours. Roll dough out on a lightly floured surface to 1/80-inch thickness.

Add Yahoo as a preferred source to see more of our stories on Google. Sure, you’ve never had raw apricots before. But odds are you’ve had dried ones in trail mix or granola before. Here, they add a ...

These tiny tarts - named for the small cup or goblet they resemble - could be filled with any chopped dried fruit, but we loved the idea of beautiful golden apricots spiked with honey and amaretto.

1. Set the oven rack in the middle position. Preheat the oven to 400°F. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray or use a silicone liner. 2.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Gingersnap Thumbprints with Cranberry-Apricot Filling Yield: About 40 cookies 3/4 cup apricot jam or preserves 1/3 cup dried ...

While not monogamous, my relationship with this almond apricot tart has been long and enduring. I’ve been making it for over 20 years, and it never fails to please me. A tender shortbread crust ...