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Apricot Tea Cookies

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Submitted by cleckley

Apricot Tea Cookies recipe

YIELD

48 servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

1 237
CUP ML BUTTER
0.6
TEASPOON ML SALT
79
CUP ML SUGAR
¾ 177
CUP ML APRICOT PRESERVES (JAM)
(divided) *
1 1
LARGE LARGE EGG YOLKS
½ 2.5
TEASPOON ML BAKING POWDER
0.6
TEASPOON ML ALMOND EXTRACT *
¼ 1.3
TEASPOON ML LEMON ZEST
finely grated
¼ 1.3
TEASPOON ML ORANGE ZEST
finely grated
2 ½ 591
1 237
CUP ML ALMONDS
blanched, finely chopped *

Directions

Place butter in a bowl and beat on medium speed until light and smooth. Add salt, sugar and / cup of the apricot preserves. Beat until smooth. Beat in yolks, baking powder, almonds and both zests until well blended. Gradually 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 almonds until coated. If too soft, refrigerate 5 to 10 minutes.

Place 1/" apart. Make a deep indentation in the center of each cookie and bake 5 minutes in a preheated 375℉ (190℃) oven on the center rack.

Remove and fill the indentation with perserves. Return to oven and continue baking 6 to 8 minutes longer until light golden. Remove and let stand 2 to 3 minutes before transferring to a wire rack. Cool completely. Place wax paper between each cookie and store in an air tight container.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 13g (0.5 oz)
Amount per Serving
Calories 3075 56% from fat
 % Daily Value *
Total Fat 192g 295%
Saturated Fat 119g 594%
Trans Fat 0g
Cholesterol 698mg 233%
Sodium 1618mg 67%
Total Carbohydrate 102g 102%
Dietary Fiber 9g 34%
Sugars g
Protein 74g
Vitamin A 118% Vitamin C 2%
Calcium 17% Iron 84%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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