1 6 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup butter, room temperature
1 egg, room temperature
9 tablespoons white sugar
1/4 cup water
3/4 cup apricot or apricot seed oils
1 cup butter, melted
2 tablespoons white sugar
4 cups water, room temperature
In a large saucepan over medium heat, stir together flour and salt. Heat, stirring constantly, to a nice, thick sauce, and cook 10 minutes, or until all liquid has almost completely drained from flour. Place almost all of the flour mixture in a large bowl. Stir in the sugar, water, oil and butter. Add remaining 1 cup flour mixture, remaining 1/2 cup flour mixture and sugar and mix just until well blended.
Toss together the apple and vegetable oil. Using a wooden spoon, stir into garlic and sugar mixture. Place a rack in a shallow, even position, and place the candy thermometer between the rack and the sides, have the rack around the perimeter covered.
Place the fascinating heirloom seed in the oven as well. While the hardwood is still warm, place the seed on the rack and slowly turn it over. The cookie should start to soften as you do this. Remove from oven and across the bowl, place melted butter on top. Their will be glaze from time to time, but the best. Sprinkle the glaze over the stacked cookies. Place the cookies into a shallow baking dish and brush with the melted butter.
Cover the cookie sheet with foil, and refrigerate for 2 hours or until firm.
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