Apricot Buttons
From lor 17 years ago
- 20 minutes to make
- Serves 24
My mother often made these cookies around December and January. They are so delicious and always look pretty on a fancy cookie plate for company. Some people know these as "Thumbprint" cookies.
Ingredients
- 1/2 cup dried apricots shopping list
- 2/3 cup sugar shopping list
- 1/2 cup butter shopping list
- 1 egg, separated shopping list
- 1/4 tsp. pure vanilla extract or pure almond extract shopping list
- Note: I prefer almond extract with these cookies shopping list
- 1/2 tsp. salt shopping list
- 1/4 tsp. bkg. soda (the baking soda can be omitted) shopping list
- 1 cup flour shopping list
- 3/4 cup finely chopped pecans shopping list
How to make it
- Combine apricots and 1/3 cup of the sugar; cook until thickened. Cool and set aside.
- Cream butter and remaining sugar until light and fluffy.
- Beat in egg yolk and vanilla.
- Sift salt, baking soda and flour together and add to creamed mixture.
- Chill dough slightly.
- Form into balls.
- Slightly beat egg white.
- Dip cookies in egg white, then in pecans.
- Place on greased cookie sheet. With your thumb, make indentation in center of each.
- Bake at 350 degrees F for 20 minutes.
- While still warm, fill centers with apricot mixture.
- Apricot preserves may be substituted for dried apricots!
- Note: If your dough appears too thin, just add more flour.
People Who Like This Dish 5
- chacha New York, NY
- capedread Peterborough. Cambridgeshire, GB
- trackwidow Fort Atkinson, WI
- peetabear Mid-hudson Valley, NY
- jlv1023 Ansonia, Connecticut
- lor Toronto, Canada
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The Rating
Reviewed by 1 people-
I can imagine these look and taste delicious. Thank you for sharing with all of us.
chacha
in New York loved it
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