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Auditor Erin gives us our Recipe of the Week with her Grandma\u2019s 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.\xa0 Listen in\u2026

HORSES IN THE MORNING Episode 3059 \u2013 Show Notes and Links:

• The HORSES IN THE MORNING Crew: Glenn the Geek:\xa0 co-host, executive in charge of comic relief, Jamie Jennings: \xa0 co-host, director of wacky equestrian adventures, Coach Jenn:\xa0 producer, Chaos Control Officer.
• Title Sponsor:\xa0 World Equestrian Center
• Featured Image: HORSES IN THE MORNING
• Guest: Auditor Erin Grogan, PhD\xa0
• Link: World Equestrian Center Magazine
• Link: Jessica Troup Holiday Art Consignments
• There's an App for that!\xa0 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

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Grandma\u2019s Apricot Cookies

Ingredients

• \xa04 oz (half a block) of cream cheese
• \xa01/2 lb (2 sticks) salted butter, softened
• \xa02 cups all purpose flour
• \xa02/3 cup apricot jam (or other fruit jam of your choice)
• \xa01 tbs confectioner\u2019s sugar

Equipment

• \xa0Mixer (hand mixer or Kitchen Aid mixer with paddle)
• \xa0Rolling pin
• \xa0Small biscuit cutter or juice glass to cut ~2.5\u201d circles
• \xa01\u20444 tsp
• \xa02 large cookie sheets
• \xa0Parchment paper/Silpat to fit cookie sheets
• \xa0Wire strainer to sprinkle confectioner\u2019s sugar over cookies

Directions

• \xa0Preheat oven to 375*F
• \xa0In 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.
• \xa0Turn dough ball onto floured surface and bring together into a single ball by hand if needed\xa0
• \xa0Roll dough into 1\u20442 inch thick rectangle(ish).
• \xa0Using biscuit cutter, stamp circles approximately 2.5\u201d in diameter from dough.
• \xa0Remove circles from dough; re-roll excess dough and cut more circles; repeat as many times as possible.
• \xa0Roll 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.
• \xa0Using the 1\u20444 tsp, fill each funnel with jam, making sure to push it down towards the bottom.
• \xa0Place filled funnels on baking tray with some space in between, as they will expand when baking
• \xa0Bake 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.
• \xa0Cool cookies on a wire rack for 15-20 minutes, then sprinkle with c