Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Sugar
- 1 Stick butter, softened (4oz)
- 1 Egg
- 1/2 tsp Almond extract
- 1 1/2 cup Flour
- 1/2 tsp Baking powder
- 1/8 tsp Salt
- 1/4 cup Firmly packed dried apricots
- 1 tbsp Honey
- =
Directions
In medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended.
Beat in egg and almond extract until light and fluffy.
Mix together flour, baking powder, salt and add, beat on low speed until dough is smooth, scraping down sides of bowl frequently with a rubber spatula.
Wrap dough and refrigerate 2-3 hours, until firm.
Meanwhile, finely chop dried apricots.
In a small bowl stir together apricots and honey.
Set apricot filling aside at room temperature until dough has chilled.
Heat oven to 350°F.
Between pieces of waxed paper, roll out dough 1/8" thick.
Cut out cookies with 2" round cutter.
Reroll scraps to make additional cookies.
Place half of cookies 2" apart on lightly greased cookie sheets.
Spoon about ½ teaspoon apricot filling into center of cookies.
Moisten edges of cookies with water and top with remaining cookies to make a sandwich.
Press edges together with fingertips to seal.
Pierce center of each "pillow" with tines of fork.
Bake 10-12 minutes, or until edges are golden brown.
Let cookies cool 2 minutes on sheets, then remove to racks and cool completely.
Store in a tightly covered container.
Makes about 20 cookies.