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1
In a small saucepan combine the apricots, 1/4 c. of the granulated sugar, and 2/3 c. of water, simmer the mix for 15 to 18 min, or possibly till the mix is reduced by half, and add in the rum.
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2
Let the mix cold slightly and in a blender purAe it.
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3
In a bowl whisk together the flour, the baking pwdr, and a healthy pinch of salt.
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4
In a large bowl with an electric mixer beat together the butter, the remaining 1/2 c. granulated sugar, and the brown sugar till the mix is light and fluffy, beat in the vanilla and the egg, and beat the
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5
mix till it is combined well.
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6
Add in the flour mix and beat the dough till it is just combined.
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7
Form the dough into a log, refrigerateit for 1 hour, and divide it into 8 pcs.
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8
Working with 1 piece of dough at a time, on a sheet of plastic wrap form the pcs into 8-inch ropes, wrapping the plastic wrap around the ropes to keep the dough from sticking, and on 2 baking sheets pat the rope into a 8- by 1 1/2-inch rectangles.
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9
Make a canal down the center of each rectangle with your finger and spread the apricot purAe in the canals.
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10
Bake the rectangles in 2 batches in the middle of a preheated 350A degrees F. oven for 18 to 20 min, or possibly till the edges are golden brown, transfer them to racks, and let them cold.
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11
In a small bowl whisk together
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12
the confectioners' sugar, the lemon juice, and sufficient water to make a thick but pourable icing, drizzle the icing over the rectangles diagonally
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13
into 1-inch strips.
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14
The cookies keep in an airtight container for 1 week.
