Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 1 cup sugar

  3. 2 eggs

  4. 1 teaspoon vanilla extract

  5. 2-1/2 cups all-purpose flour

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon baking soda


  9. 2 cups canned apricots, mashed

  10. 2/3 cup sugar

  11. 2/3 cup water

  12. 1/2 cup finely chopped almonds

  13. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. Apricot-Filled Cookies Recipe photo by Taste of Home 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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