Apricot Filled Cookies
Canned apricots are a versatile ingredient for every season. One delicious way to take advantage of their goodness is in these sandwich cookies.
- 18
- 85 mins
- 100 mins
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
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.
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