Zutaten für Apricot Filled Cookies
- 1 cup (2 sticks) softened shortening
- 2 large eggs, 1 egg white
- 1 teaspoon baking powder
- ½ cup milk
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 cup apricot halves (fresh or canned)
- 2 tablespoons lemon juice
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Zubereitung von Apricot Filled Cookies
- Cream together 1 cup (2 sticks) softened shortening and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time.
- In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup milk and 1 teaspoon vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Turn the dough out onto a lightly floured surface and roll it to ⅛ inch thickness.
- Use a 2 ½ inch round cookie cutter to cut out the dough.
- In a medium saucepan, combine 1 cup apricot halves (fresh or canned), ¼ cup granulated sugar, 2 tablespoons lemon juice, and 1 tablespoon water.
- Cook over medium heat, stirring frequently, until the apricots break down and the mixture thickens to a marmalade-like consistency (about 10-15 minutes).
- Let the filling cool completely.
- Place 1 tablespoon of apricot filling onto half of the cookie rounds.
- Top with the remaining cookie rounds and press the edges firmly with a fork to seal.
- Whisk 1 egg white lightly and brush it over the tops of the cookies.
- Bake on greased cookie sheets at 400°F (200°C) for 15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
169g
Fat
9g
Carbs
20g
