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Recipe Name: Apricot Tea Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Lightly salted butter
1/8 Teaspoon(s) Salt
1/3 Cup(s) Sugar
3/4 Cup(s) Apricot Preserves, divided
1 Egg yolk
1/2 Teaspoon(s) Baking Powder
1/8 Teaspoon(s) Almond extract
Lemon zest, finely grated
1/4 Teaspoon(s) Orange Zest, finely grated
2 1/2 Cup(s) Flour
1 Cup(s) Almonds, blanched and finel
3 Cookies Sheets, greased wit
Place butter in a bowl and beat on medium speed until light and
smooth. Add salt, sugar and / cup of the apricot preserves. Beat until
smooth. Beat in yolks, baking powder, almonds and both zests until
well blended. Gradually beat in the flour until well blended. Spread
almonds in a shallow bowl or pan. Pinch off 1" pieces of dought and
roll into balls. Roll in chopped almonds until coated. If too soft,
refrigerate 5-10 minutes. Place 1/" apart. Make a deep indentation in
the center of each cookie and bake 5 minutes in a preheated 375oF oven
on the center rack. Remove and fill the indentation with /t of
perserves. Return to oven and continue baking 6-8 minutes longer until
light golden. Remove and let stand 2-3 minutes before transferring to
a wire rack. Cool completely. Place wax paper between each cookie and
store in an air tight container. Source: "The Yankee Kitchen" 04-05-93
(#4) [Jeanette] From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3717
Calories From Fat: 1682
Total Fat: 190.8g
Cholesterol: 381.6mg
Sodium: 1416.7mg
Potassium: 1287.9mg
Carbohydrates: 473g
Fiber: 17.4g
Sugar: 172.8g
Protein: 47.5g

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