HITM for Nov 14, 2022: Grandma’s Apricot Cookies, Driving Friesians and EFWP

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!

Time Stamps:

05:50 - Daily Whinnies

26:50 - Auditor Erin Grogan, PhD Recipe

41:20 - EFWP

Grandma’s Apricot Cookies

Ingredients

• 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

Equipment

• 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

Directions

• 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 c