| Apricot Tea Cookie Recipe 1 cups Butter 1/8 teaspoons Salt 1/3 cups Sugar 1 large Egg Yolk 3/4 cups Apricot Preserves (divided) 1/2 teaspoons Baking Powder 1/8 teaspoons Almond extract 1/4 teaspoons Orange zest 1/2 teaspoons Lemon zest 2 1/2 cups Flour 1 cups Blanched almonds (chopped finely) Beat butter on a medium speed til smooth and light. Add sugar, salt and 1/2 cup of apricot preserve, mixing til smooth. Beat in the egg yolks, almond extract, baking powder, lemon zest and orange zest til blended well. Beat in flour, a little at a time, til blended well. Spread the blanched almonds in shallow pan. Pinch off 1 inch pieces of dough, rolling each piece into a ball. Roll each piece in the blanched and chopped almonds, until completely coated. If dough is too soft, chill in refrigerator for few minutes. Place cookies 1 inch apart on well greased cookie sheets. Make an indentation in middle of each, bake at 375 degrees F on center rack for 5 minutes. Remove from oven and fill space with a teaspoon or so of the apricot perserves. Return cookies to the oven, baking an additional 6 to 8 minutes, til a light golden brown. Let cookies sit on pan for several minutes before removing to let cool on wire racks completely. |
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