Grandma’s Apricot Cookies, Driving Friesians and EFWP for Nov 14, 2022 by World Equestrian Center

by | Nov 14, 2022 | Horses in the Morning

Auditor Erin gives us our Recipe of the Week with her Grandma’s Apricot Cookies, Glenn visited Auditor Heather for a carriage drive with a pair of Friesians, Jamie catches us up on the training horses and some Equestrian First World Problems.  Listen in…

HORSES IN THE MORNING Episode 3059 – Show Notes and Links:

Time Stamps:

05:50 – Daily Whinnies

26:50 – Auditor Erin Grogan, PhD Recipe

41:20 – EFWP


Grandma’s Apricot Cookies


  •  4 oz (half a block) of cream cheese
  •  1/2 lb (2 sticks) salted butter, softened
  •  2 cups all purpose flour
  •  2/3 cup apricot jam (or other fruit jam of your choice)
  •  1 tbs confectioner’s sugar


  •  Mixer (hand mixer or Kitchen Aid mixer with paddle)
  •  Rolling pin
  •  Small biscuit cutter or juice glass to cut ~2.5” circles
  •  1⁄4 tsp
  •  2 large cookie sheets
  •  Parchment paper/Silpat to fit cookie sheets
  •  Wire strainer to sprinkle confectioner’s sugar over cookies


  •  Preheat oven to 375*F
  •  In a large, deep bowl, mix softened butter, cream cheese, and flour until it forms a smooth ball of dough (approximately 3-5 minutes of mixing). It will be slightly sticky and may clump up into a few smaller balls.
  •  Turn dough ball onto floured surface and bring together into a single ball by hand if needed 
  •  Roll dough into 1⁄2 inch thick rectangle(ish).
  •  Using biscuit cutter, stamp circles approximately 2.5” in diameter from dough.
  •  Remove circles from dough; re-roll excess dough and cut more circles; repeat as many times as possible.
  •  Roll each individual circle into a funnel shape, pinching together the bottom to seal off the end. Set your rolled funnels on a lined baking tray.
  •  Using the 1⁄4 tsp, fill each funnel with jam, making sure to push it down towards the bottom.
  •  Place filled funnels on baking tray with some space in between, as they will expand when baking
  •  Bake for 13-16 minutes in a 375* oven. Cookies should be a light color even when baked, so watch for burning. Jam will turn a bit runny as it bakes.
  •  Cool cookies on a wire rack for 15-20 minutes, then sprinkle with con

Support the show

Share This