Apricot-Filled Cookie Cake Recipe

Name: Apricot-Filled Cookie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2-2/3 cups Flour; 1-1/3 cup Sugar; 1-1/3 cup Unsalted Butter; 1/2 teaspoons Salt; 1 whole Egg; FOR THE FILLING:; 1 cup Finely Chopped Dried Apricots; 1/2 cups Sugar; 1 teaspoon Grated Lemon Peel; 1 whole Egg, Slightly Beaten

Servings: persons

FOR THE CRUST:
2-2/3 cups Flour
1-1/3 cup Sugar
1-1/3 cup Unsalted Butter
1/2 teaspoons Salt
1 whole Egg
FOR THE FILLING:
1 cup Finely Chopped Dried Apricots
1/2 cups Sugar
1 teaspoon Grated Lemon Peel
1 whole Egg, Slightly Beaten

1
Preheat oven to 325 F. Grease a 9- or 10-inch springform pan. Lightly spoon flour into measuring cup and level off. Blend the crust ingredients at the lowest speed with a hand mixer until dough forms. Spread half in the bottom of the pan.
2
Blend the filling ingredients and spread over the crust to within 1/2-inch of sides of pan. Between two pieces of waxed paper, press remaining dough into a 9- or 10-inch circle. Remove the top layer of waxed paper, place dough over filling, then remove waxed paper. Press dough into place.
3
Bake for 45 to 55 minutes or until light golden brown. (Place foil or a shallow pan on the rack below to catch butter drips.) Cool for 15 minutes and remove from pan. Cool completely. Cut into 24 to 32 slices.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE CRUST:, 2-2/3 cups Flour, 1-1/3 cup Sugar, 1-1/3 cup Unsalted Butter, and more.

Yes, Apricot-Filled Cookie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Filled Cookie Cake

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