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Apricot Kisses

Healthycooking's picture
Ingredients
  Unsalted margarine/Butter 6 Tablespoon (At Room Temperature)
  Sugar 1⁄2 Cup (8 tbs)
  Apricot preserves 3⁄4 Cup (12 tbs)
  Egg 1
  Grated orange rind 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Cornstarch 2 Tablespoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Confectionery sugar 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 375°F.
Coat 2 baking sheets with no-stick spray.
Place the margarine or butter in a large bowl.
Using an electric mixer, beat until light and fluffy.
Add the sugar and 1/4 cup of the preserves.
Beat until well-blended.
Add the egg, orange rind, and almond extract.
Beat for 2 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add to the apricot mixture and beat on low speed until just incorporated; do not overmix.
Refrigerate the dough for 10 minutes, or until slightly firm.
Form the dough into 1" balls.
Place on the prepared baking sheets, leaving 1 1/2" between balls.
Dip the back of a 1/4-teaspoon measuring spoon into the confectioners' sugar and press a deep indentation in the center of each ball.
Fill the indentation with 1/4 to 1/2 teaspoon of the remaining preserves.
Bake one sheet at a time for 10 minutes, or until the cookies are just tinged with brown.
Remove from the oven and let stand on the baking sheet for 1 minute.
Transfer to a wire rack to cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

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