Description
Delightful fruity cookies with a tender, buttery dough and sweet apricot center, perfect for tea time or gifting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup dried apricots, chopped
- 1/2 cup water
- 1/4 cup granulated sugar (for filling)
- 1 teaspoon lemon juice
- Powdered sugar (optional, for serving)
Instructions
- Cream together softened butter and granulated sugar until light and fluffy.
- Add egg and vanilla extract, and mix well.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually combine dry ingredients into the wet mixture until a soft dough forms.
- Wrap dough in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, make the filling: in a saucepan, combine chopped dried apricots, water, sugar, and lemon juice. Cook over medium heat for about 10 minutes until apricots are tender. Let cool and mash slightly if desired.
- Preheat oven to 350°F (175°C).
- Divide chilled dough into 1-tablespoon balls. Flatten into circles.
- Place 1 teaspoon of apricot filling in the center of each dough circle. Fold over and seal edges.
- Place on parchment-lined baking sheet, spaced slightly apart.
- Bake for 15–20 minutes until edges are lightly golden.
- Cool on baking sheet for a few minutes, then transfer to a wire rack.
- Dust with powdered sugar once cooled, if desired.
Notes
Chill the dough to prevent spreading. The filling can be prepared a day in advance. Use a small ice cream scoop for even dough portions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 6g
- Sodium: 19mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 20mg