For the recipe it gives you the option of making your own levkar filling, either prune or apricot, or you can just buy one. Levkar is just another way of saying fruit butter, well that is essentially what it is. Since I happened to have some prunes and apricots on hand because I have been making Emma’s baby food, I decided to make both levkars for the filling. To figure out which one I preferred I filled half of a recipe with each. The dried fruit for the filling was a mixture of dried apricots, golden raisins, and figs with walnuts and almonds.
I took my time making these cookies and made it a 3-4 day project. The first day I made both Levkars, and put out my butter and cream cheese to soften overnight. Day two I made the dough and chilled it. Day three I rolled out and filled the dough, and then put it in the fridge overnight. Day four or maybe 5 I finally sliced and baked them. I decided to not roll them in the cinnamon sugar nut mixture because I didn’t want the hassel, the mess, and I had waited long enough to taste these cookies.
Funny thing happened, at first I was only going to make one levkar so I asked Mike what his preference was and he said prune. I secretly wanted the apricot but I didn’t say anything. Once the cookies were made and we each tried them, I preferred the prune filling and Mike preferred the apricot. I guess things work out that way. Mike took the extra to work and most of the apricot cookies got eaten. I think that is because Mike told them the other was prune filled and hey were wary.
Oh well, more for me. I figured out that I preferred the prune filling because it brought the flavor of the cinnamon to the front of your taste buds. It was just one of those nice added bonuses when the flavors worked perfectly and accentuated another ingredient which happened to be a favorite of mine