To begin, you can either prepare pie crust dough for 2 double crust pies or use the pre-made dough from the store. I took the easy way out and bought my dough, although I'm sure these would be even more delicious if you were to make your own.
- 1/2 lb. dried apricots, chopped medium fine
- 6 oz. semi-sweet chocolate chips
- 1/2 cup walnuts, chopped medium fine (I left these out because I'm not a huge fan of walnuts)
- 3 tablespoons apricot jam
Preheat the oven to 425 degrees. Chop the apricots and melt the chocolate chips.
Mix the apricots, chocolate, and jam. Add enough rum to thin moderately... about 2 tablespoons.
Cut the dough into 3" circles. I just used the top of a cup to cut them out.
Place 1 rounded teaspoon of filling onto each circle and fold to form a crescent. I'm pretty sure I used way too much filling and didn't seal the dough enough because most of my cookies burst open when baked but who cares? They still tasted delicious!
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 or go ahead and roll the cookies in it!
These cookies are delicious cooled but excellent warm. Enjoy!