Simply Chris's Note:
This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when I was about 12. My family always has this at Christmas, along with the Russian Tea Cookies and Frittula. It's an old recipe calling for shortening, and that's the way we still make it. The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves.
My Private Note
Units: US | Metric
- 3/4 cup shortening
- 2 eggs, well beaten
- 3 teaspoons baking powder
- 1/3 cup milk
- 1 cup sugar
- 3 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1Cream sugar and shortening.
- 2Add eggs.
- 3Sift dry ingredients.
- 4Add dry ingredients alternating with milk and vanilla; mix well.
- 5Roll 1/8 inch thick and cut with 2 1/2 round cutter.
- 6Combine filling ingredients in order given.
- 7Cook in medium sauce pan over medium heat until it looks like marmalade.
- 8Stir frequently to prevent sticking and browning of fruit.
- 9Put 1 tbsp filling on 1/2 of cookie dough rounds.
- 10Cover with remaining rounds.
- 11Press edges with fork to seal.
- 12Brush tops with egg whites.
- 13Bake on greased cookie sheets at 400°F for 15 minutes.
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Nutritional Facts for Apricot Filled Cookies
Serving Size: 1 (103 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 310.4
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.8 g
- Cholesterol 18.1 mg
- Sodium 152.9 mg
- Total Carbohydrate 60.1 g
- Dietary Fiber 2.3 g
- Sugars 42.2 g
- Protein 3.5 g