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Apricot-Filled Cookies

 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


  • 1/2 cup shortening
  • 1-2/3 cups sugar, divided
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • Meanwhile, in a large saucepan, combine apricots, water, almonds,
  • lemon juice and remaining sugar. 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.

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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. If desired,
  • dust with confectioners' sugar. Yield: about 1-1/2 dozen.
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.