Mini-cookie cups with a luscious brownsugary apricot almond filling.
Recipe: Apricot-Almond Mini-CookieCups
1 cup butter, softened
Heat oven to 350°F (175°C).
In large bowl, beat butter, granulatedsugar, almond extract, and vanilla extract on medium speed ofelectric mixer until creamy. Add oats and flour; mix well.
Roll level measuring tablespoons of doughinto balls; place into ungreased mini muffin pan cups. Pressdough over bottom and up sides of each muffin cup. Set aside.
In medium bowl, combine eggs, brown sugar,preserves and almonds; mix well. Fill each dough cupwith 1 level measuring tablespoon of filling.
Bake 25 to 30 minutes, until edges ofdough are golden brown. Cool in pans on wire racks.
1/2 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups quick oats
1 1/4 cups all-purpose flour
2 large eggs
1 cup brown sugar, firmly packed
1 cup apricot preserves
1 cup finely chopped almonds
Makes about 40 cookie cups.
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