Apricot-Filled Cookies

Name: Apricot-Filled Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 1-1/2 dozen.
Ingredients: 1/2 cup shortening; 1-2/3 cups sugar, divided; 2 large eggs; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 2 cups canned apricots, mashed; 2/3 cup water; 1/2 cup finely chopped almonds; 1 teaspoon lemon juice; Confectioners' sugar, optional

TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch YIELD: about 1-1/2 dozen.

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

Ingredients

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

Directions

1. In a large bowl, cream shortening and 1 cup 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 apricots, water, almonds, lemon juice and remaining sugar. 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. If desired, dust with confectioners' sugar.

Nutrition Facts

1 cookie: 237 calories, 8g fat (2g saturated fat), 24mg cholesterol, 92mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 3g protein.