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 CenterFeatured Image: HORSES IN THE MORNINGGuest: Auditor Erin Grogan, PhD Link: World Equestrian Center MagazineLink: Jessica Troup Holiday Art ConsignmentsThere's an App for that!  Download the new FREE Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Purina Animal Nutrition, Wintec Saddles and Listeners Like You!Time Stamps:05:50 - Daily Whinnies26:50 - Auditor Erin Grogan, PhD Recipe41:20 - EFWP Grandma’s Apricot CookiesIngredients 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 sugarEquipment 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 cookiesDirections 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 cSupport the show