Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Apricot Pillows Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 20

1/2 Cup(s) Sugar
1 Stick butter, softened 4oz
1 Egg
1/2 Teaspoon(s) Almond extract
1 1/2 Cup(s) Flour
1/2 Teaspoon(s) Baking Powder
1/8 Teaspoon(s) Salt
1/4 Cup(s) Firmly packed dried apricots
1 Tablespoon(s) Honey
From "375 Great Cookies & Brownies," by Joanne Lamb Hayes and Bonnie
Tandy Leblang (HarperCollins, 1993, $16.95). 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 1/2 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. From Tuscon
area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File

Nutrition (calculated from recipe ingredients)
Calories: 105
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 21.5mg
Sodium: 31.3mg
Potassium: 34.4mg
Carbohydrates: 14.1g
Fiber: <1g
Sugar: 6.8g
Protein: 1.4g

Scale this recipe to Servings [?]