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:
- The HORSES IN THE MORNING Crew: Glenn the Geek: co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn: producer, Chaos Control Officer.
- Title Sponsor: World Equestrian Center
- Featured Image: HORSES IN THE MORNING
- Guest: Auditor Erin Grogan, PhD
- Link: World Equestrian Center Magazine
- Link: Jessica Troup Holiday Art Consignments
- There's an App for that! Download the new FREE Horse Radio Network App for iPhone and Android
- Follow Horse Radio Network on Twitter
- Additional support for this podcast provided by: Purina Animal Nutrition, Wintec Saddles and Listeners Like You!
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