Apricot Filled Cookies

By flour_arrangements

Canned apricots are a versatile ingredient for every season. One delicious way to take advantage of their goodness is in these sandwich cookies.

Ingredients

• FILLING:
• 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

Details

Servings 18
Preparation time 85mins
Cooking time 100mins

Preparation

Step 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. 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-inch thickness. Cut half of the dough with a floured 2 1/2-inch round cookie cutter. Cut second portion with a 2 1/2-inch doughnut cutter. Place 1 inch apart on ungreased baking sheets.

Bake at 375°F for 8 to 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.