Apricot Jems



1 Cup Butter

1/4 Cup Sugar

1 Egg Yolk

1 Cup All-Purpose Flour, Sifted

1 Egg White

1/3 Cup Finely Chopped Almonds

Apricot Jam

Confectioners Sugar For Dusting


 In a medium bowl with an electric mixer, cream the butter and the sugar until light and fluffy. Add the egg yolk; mix well. Blend in flour. Chill the dough for 30 minutes.

Roll the dough into 18 balls. Beat the egg white until foamy. Dip the dough balls into the egg white, then roll in the chopped almonds. Place on a ungreased cookie sheet a inch apart and press a depression into each cookie. Fill the depression with apricot jam.

Bake in a 350 degree F oven for 12-15 minutes, or until golden brown. Remove to racks to cool. Dust the tops lightly with sifted confectioners sugar.



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