Directions

1. Combine in small saucepan:
   Dried apricots
   Orange juice
   Water
   Sugar

2. Bring to a simmer in small saucepan, cover, and cook over low heat until apricots are soft and most of juice is absorbed, about 25 minutes. Mash or process until smooth and let cool.

3. While apricots are simmering, cream together with electric mixer until light and fluffy:
   Unsalted butter
   Granulated sugar

4. Beat in:
   Egg
   Almond extract

5. Whisk together and add:
   All purpose flour
   Salt

6. Stir just until all ingredients are well blended: do not over mix.

   Chill dough thoroughly, about an hour, before rolling. Preheat oven to 350 degrees.

   Roll half of dough out on a lightly floured counter to 1/8 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   Brush lightly with water, then place a generous tablespoon of apricot filling on each cookie.

   Roll and cut the remaining dough and place the cut cookies on the filling, pressing it down lightly. With your fingertips, press around the edges of the cookies to seal.

   With a paring knife or fork, poke a few holes in the top cookies to allow steam to escape.

   Bake 12 to 15 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

   Dust with confectioner's sugar, if desired.

7. Enjoy!