Apricot Butter Slices

3/4 cup packed dried apricots (about 25)
3/4 cup granulated sugar, divided
2/3 cup water
1 tablespoon orange liqueur (such as Grand Marnier)
2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
About 1 cup powdered sugar
2 teaspoons fresh lemon juice

Chop apricots. Combine apricots, 1/4 cup granulated sugar and water in a small saucepan. Simmer, uncovered, stirring occasionally for 10 minutes and then constantly until the liquid reduces by half, about 15 minutes total. Add liqueur. Let cool slightly, then transfer to a food processor or blender and pur e. (If making ahead, cover and refrigerate; bring to room temperature before using.)

Whisk together flour, baking powder and salt in a medium bowl.

In a large bowl, combine butter, remaining 1/2 cup granulated sugar and brown sugar. Beat with an electric mixer until light and fluffy. Beat in vanilla extract and egg just until combined. Using a wooden spoon, stir in flour mixture just until combined. Dough will be slightly sticky. Form dough into a log about 16 inches long. Cut log into four equal pieces; wrap each piece in plastic wrap. Refrigerate for 1 hour.

Heat oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove one log from refrigerator; cut in half lengthwise. With the aid of plastic wrap, roll each half with your hands until it is about 8 inches long. Place the 8-inch rolls on a baking sheet; gently press each piece of dough into an 8 x 1/2- to 1-inch rectangle. Using your index finger, make a canal down the center of each rectangle; fill with apricot mixture. Repeat with remaining dough logs and apricot mixture, evenly spacing four rectangles on each baking sheet.

Bake until lightly browned, 18 to 20 minutes. Using a spatula, immediately and carefully transfer logs to a wire rack.

When logs have cooled completely, whisk together powdered sugar and lemon juice, using enough sugar to reach drizzling consistency. Drizzle glaze over rectangles, then slice each rectangle on the diagonal into four strips.

Store in an airtight container at room temperature for 1 week or freeze up to 1 month.

Makes 32 cookies.

Per cookie: 138 calories; 6g fat (39 percent calories from fat); 4g saturated fat; 22mg cholesterol; 1g protein; 20g carbohydrate; 12g sugar; 0.5g fiber; 19mg sodium; 16mg calcium; 57mg potassium