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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: APRICOT TEA COOKIES

  3. Categories: Cookies

  4. Yield: 1 servings

  5. 1 c Lightly Salted Butter

  6. 1/8 ts Salt

  7. 1/3 c Sugar

  8. 3/4 c Apricot Preserves (divided)

  9. 1 lg Egg Yolk

  10. 1/2 ts Baking Powder

  11. 1/8 ts Almond Extract

  12. lg Lemon Zest, finely grated

  13. 1/4 ts Orange Zest, finely grated

  14. 2 1/2 c Flour

  15. 1 c Almonds, blanched and finel

  16. -chopped

  17. 3 Cookies Sheets, greased wit

  18. -crisco

  19. Place butter in a bowl and beat on medium speed until light and smooth. Add

  20. salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in

  21. yolks, baking powder, almonds and both zests until well blended. Gradually

  22. beat in the flour until well blended. Spread almonds in a shallow bowl or pan. Pinch off 1 pieces of dought and roll into balls. Roll in chopped

  23. 5-10 minutes. Place

  24. 1/"

  25. apart. Make a deep indentation in the center of each cookie and bake 5

  26. minutes in a preheated 375oF oven on the center rack. Remove and fill the

  27. indentation with /t of perserves. Return to oven and continue baking 6-8

  28. minutes longer until light golden. Remove and let stand 2-3 minutes before

  29. transferring to a wire rack. Cool completely. Place wax paper between each cookie and store in an air tight container.

  30. Source: "The Yankee Kitchen" 04-05-93 (

  31. 4) Jeanette

  32. --

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