Print Options

Back to Apricot-Filled Cookies >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Apricot-Filled Cookies

The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural.—Bonnie Waliezer, Brush Prairie, Washington

18 ServingsPrep: 45 min. + chilling Bake: 10 min./batch

Ingredients

1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
FILLING:
2 cups canned apricots, mashed
2/3 cup sugar
2/3 cup water
1/2 cup finely chopped almonds
1 teaspoon lemon juice

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in eggs and vanilla. Combine flour, salt and baking soda;
gradually add to the creamed mixture and mix well. Cover and
refrigerate for 1 hour.
Meanwhile, in a large saucepan, combine filling ingredients. Cook and
stir until thickened, about 15 minutes. Cool completely.
Divide dough in half. On a lightly floured surface, roll out each
portion to 1/8-in thickness. Cut half of the dough with a floured
2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in.

2 of 2

Apricot-Filled Cookies (continued)

Directions (continued)

doughnut cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until edges are very lightly
browned. Remove to wire racks to cool. To assemble, spread bottom of
solid cookies with filling; top with cutout cookies. Yield: about
1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 237 calories, 8 g fat (2 g saturated fat), 24 mg cholesterol, 92 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.