Apricot Filled Cookies
Apricot Filled Cookies recipe
Yield
48 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
butter
softened |
|
| 1 | cup |
sugar
white |
|
| 1 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
butter
softened |
|
| 237 | ml |
sugar
white |
|
| 1 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
apricot preserves (jam)
|
*
|
Directions
Preheat oven to 300 degrees.
Mix together flour and baking powder and mix well.
Set aside.
Cream together butter and sugar.
Add egg and vanilla and beat on medium until smooth.
Add flour mixture and blend on low until well blended.
Dough should be firm.
Scoop tablespoons of dough, roll into 1 inch balls and place on ungreased baking sheets about 1 inch apart.
Using your thumb or a small melon baller, make a depression in center of each ball, creating a well.
Do not go all the way through dough to cookie sheet.
Fill center well with apricot preserves.
Bake 20 to 25 minutes until light golden brown.
Transfer to cool flat surface.
