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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
  • Total Time
    Prep: 45 min. + chilling Bake: 10 min./batch
  • Makes
    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

Directions

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