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
Recommended: 65 Cookies to Bake Up This Thanksgiving
VERIFIED BY Taste of Home Test Kitchen
- 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
- 2 cups canned apricots, mashed
- 2/3 cup sugar
- 2/3 cup water
- 1/2 cup finely chopped almonds
- 1 teaspoon lemon juice
- In a mixing bowl, cream shortening and sugar. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture. Cover and refrigerate for 1 hour.
- Meanwhile, in a 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 one portion with a 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. Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. 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
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