Apricot Filled Cookies. Empty dough onto counter, keep adding flour a little at a time and work the dough until it is easy to shape. Fold circles in half and press with fork to seal.
Mash or process until smooth and let cool. Fold circles in half and press with fork to seal. Preheat your oven to 350°f.
This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when i was about 12. Chunky and chewy cookies.a delicious mouthful! Empty dough onto counter, keep adding flour a little at a time and work the dough until it is easy to shape.
Beat into the butter mixture. Meanwhile, in a large saucepan, combine the filling ingredients; Shape your dough in a flat circle and add a small piece of filling on the top.
Mash or process until smooth and let cool. Take the dough out of the fridge, unwrap, and place on a lightly floured work surface. Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest.
If the edges are not sealed, the preserves will leak out. Grandma’s apricot filled cookies 2 sticks unsalted butter, softened 2 1/2 cups light brown sugar 1 cup skim milk 2 eggs 1/2 tsp almond extract 2 tsp vanilla extract 2 tsp baking soda, mixed with 3 tsp warm water 2 tsp cream of tartar 7 cups flour 1 jar apricot preserves beat butter and brown sugar in stand mixer until incorporated. Blend the flour and butter in mixer using dough hooks.
Beat into the butter mixture. Cover and refrigerate for at least 1 hour. Meanwhile, whisk together the flour, almond flour, and salt.
