Ingredients Jump to Instructions ↓

  1. 1/2 cup plus 1 tablespoon butter, softened, divided

  2. 6 tablespoons cream cheese, softened

  3. 1 cup all-purpose flour

  4. 3/4 cup packed brown sugar

  5. 1 egg, lightly beaten

  6. 1/2 teaspoon vanilla extract

  7. 1/4 teaspoon salt

  8. 2/3 cup diced dried apricots

  9. 1/3 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. In a small bowl, cream 1/2 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes. Meanwhile, in a bowl, combine the brown sugar, egg, vanilla, salt and remaining butter. Stir in apricots and pecans; set aside. Roll dough into 1-in. balls. Press onto the bottom and up the sides of greased miniature muffin cups. Drop a teaspoonful of apricot mixture into each cup. Bake at 325° for 25-30 minutes or until golden brown. Cool in pans on wire racks. Yield: 2 dozen.


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