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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 18 |
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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 Ingredients:
1/2 cup shortening |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
filling: |
2 cups canned apricots, mashed |
2/3 cup sugar |
2/3 cup water |
1/2 cup finely chopped almonds |
1 teaspoon lemon juice |
Directions:
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 and mix well. Cover and refrigerate for 1 hour.
2. Meanwhile, in a large saucepan, combine filling ingredients. Cook and stir until thickened, about 15 minutes. Cool completely.
3. 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.
4. 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. Yield: about 1-1/2 dozen.
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