Old-Fashioned Apricot Cookies
Submitted by mikdee
Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.
YIELD
24 servingsPREP
10 minCOOK
25 minREADY
35 minThese aren’t your typical crispy cookies.
They bake up soft and tender with a delicate crumb, almost like little cakes.
Chopped dried apricots folded into the batter provide bursts of concentrated fruit flavor, while the dollop of apricot jam on top creates a glossy, jewel-like center.
The sour milk (just regular milk with a splash of vinegar or lemon juice) keeps them moist and tender.
Kitchen Tips
- Make sour milk: Add 1 tsp lemon juice or vinegar to ⅓ cup milk, let sit 5 minutes
- Don’t overfill jam: Just ⅛ teaspoon creates the perfect indent without overflowing
- Watch baking time: Remove when just set, not browned, for softest texture
- Storage tip: Keep in an airtight container for days of soft, fresh cookies
Ingredients
Directions
Preheat oven to 375℉ (190℃)., lightly coat cookie sheets with vegetable cooking spray.
In a large bowl, cream the sugar and margarine; add the egg whites.
In a medium bowl, combine the flour, baking soda and baking powder.
Add the dry ingredients and sour milk alternately to the sugar mixture; mix well.
Add the vanilla extract and chopped apricots, stir until just blended.
Drop by teaspoonfuls onto the cookie sheets.
Using a teaspoon, drop about ⅛ teaspoon of jam onto the top of each cookie, making an indentation with the back of the spoon.
Bake for 12 to 14 minutes, or until set.
Makes 2 dozen cookies.
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