recipes.deoblog.com

Initial Preparation

1. In a medium bowl, stir flour with baking powder and salt until evenly mixed.
2. In a large bowl, using an electric mixer on medium, beat butter and sugar at least two minutes.
3. Beat in egg, scraping side of bowl as necessary.
4. On low speed, or with a wooden spoon, gradually stir flour mixture into butter mixture until evenly mixed.  Overmixing will toughen the cookies.
5. Stir in coconut, apricots, and almonds.
6. Divide dough into four portions.  Shape each into a rectangular or round log about 6 in. long and 1 1/4 in. wide.
7. Wrap in plastic and refrigerate for at least an hour (or up to a week).  (Dough can also be wrapped in a plastic bag and frozen for up to a month.)

Baking

1. Preheat oven to 350o F
2. Remove logs from refridgerator and let stand at room temperature for about 15 minutes.
3. With a serrated knife, using a gentle sawing motion, slice into rectangles or rounds about 1/3 in (0.8 cm) thick.
4. Spread slices on an ungreased cookie sheet.
5. Bake in the centre of the oven until lightly browned (8 to 10 minutes).
6. Store in an air-tight container.