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Apricot-Filled Cookies Recipe
Apricot-Filled Cookies Recipe photo by Taste of Home

Apricot-Filled Cookies Recipe

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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
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch
MAKES: 18 servings

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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.
  2. Meanwhile, in a large saucepan, combine filling ingredients. Cook and stir until thickened, about 15 minutes. Cool completely.
  3. 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. doughnut cutter. Place 1 in. apart on ungreased baking sheets.
  4. 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.
Originally published as Apricot-Filled Cookies in Taste of Home August/September 2000, p44

Nutritional 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.

Reviews for Apricot-Filled Cookies(1)

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MY REVIEW
Reviewed Dec. 25, 2009

These cookies are delightful and exactly what I wanted. A firm but not crunchy cookie with a sweet filling. I used apricot preserves instead to save time and they tasted great. A beautiful addition to any cookie tray.

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