Apricot Filled Cookies Recipe

Name: Apricot Filled Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Dough; 3/4 cup shortening; 2 eggs, well beaten; 3 teaspoons baking powder; 1/3 cup milk; 1 cup sugar; 3 1/2 cups flour; 1/2 teaspoon salt; 1/2 teaspoon vanilla; Filling; 2 1/2 cups sugar; 1 1/2 cups water; 6 tablespoons flour; 1/2 teaspoon salt; 4 1/2 cups dried apricots, soaked until soft, then chopped

Servings: persons

Cookie Dough
3/4 cup shortening
2 eggs, well beaten
3 teaspoons baking powder
1/3 cup milk
1 cup sugar
3 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon vanilla
Filling
2 1/2 cups sugar
1 1/2 cups water
6 tablespoons flour
1/2 teaspoon salt
4 1/2 cups dried apricots, soaked until soft, then chopped

1
Cream sugar and shortening.
2
Add eggs.
3
Sift dry ingredients.
4
Add dry ingredients alternating with milk and vanilla; mix well.
5
Roll 1/8 inch thick and cut with 2 1/2 round cutter.
6
Combine filling ingredients in order given.
7
Cook in medium sauce pan over medium heat until it looks like marmalade.
8
Stir frequently to prevent sticking and browning of fruit.
9
Put 1 tbsp filling on 1/2 of cookie dough rounds.
10
Cover with remaining rounds.
11
Press edges with fork to seal.
12
Brush tops with egg whites.
13
Bake on greased cookie sheets at 400u00b0F for 15 minutes.

1231

kcal

Calories

Fat

275

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 15 ingredients. The key ingredients include: Cookie Dough, 3/4 cup shortening, 2 eggs, well beaten, 3 teaspoons baking powder, and more.

Yes, Apricot Filled Cookies 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 Cookies

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