APRICOT-FILLED COOKIES

Apricot-Filled Cookies image

The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington

Provided by Taste of Home

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup shortening
1-2/3 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups canned apricots, mashed
2/3 cup water
1/2 cup finely chopped almonds
1 teaspoon lemon juice
Confectioners' sugar, optional

Steps:

In a large bowl, cream shortening and 1 cup 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. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , 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. , 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. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.