Bitsy's Kitchen
Apricot Cookies*
1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
1/3 cup confectioner's' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.
Makes 4 dozen.
*You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry.
Serving Size: 2 cookies
Amount per serving:
Calories 203
Protein 2g
Total Fat 8g
Sodium 150mg
Cholesterol 30mg
Carbohydrates 31.2g
Fiber 0.4g