Almond-Apricot Cookies

Preparation:  20 min. Cooking: 13 min. Total: 33 min.
Recipe photo
  • 1 Cup unsalted butter , softened
  • 3/4 Cup granulated sugar
  • 1 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 Cup all purpose flour
  • 1 tsp salt
  • 1 Cup unsalted almonds , chopped
  • 4 Fl Oz apricot preserves
Preheat oven to 350 ℉. Line baking sheets with parchment paper or silicone liners.

With electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and mix well. Reduce mixer speed to low and gradually add flour and salt, beating just until combined. Stir in almonds.

Using a tablespoonful of dough, roll into balls and place about 2 inch apart on prepared pans. Flatten each cookie slightly.

Bake, one pan at a time, 12-15 minutes, or until lightly browned. Cool on pans for 5 minutes. Then, transfer to wire racks to cool completely.

Spread about 1 tsp of apricot preserves on bottom side of half of the cookies in an 1/8 inch thick layer. Top with remaining cookies, so that the bottoms of each cookie face each other and preserves spread just to the edges.

Depending on consistency of preserves, you may want to refrigerate cookies until 1 hour before serving.
Calories
420 Cal
Fat
24 g
Carbs
47 g
Protein
5.5 g
Fiber
1.8 g
Sugar
23 g
Cholesterol
70 mg
Sodium
260 mg


Nutrients

Fiber     1.8 g
Fat     24 g
Sugar     23 g
Carbs     47 g
Protein     5.5 g
Calories     420 Cal

Fats

Fat, Poly     2 g
Fat, Mono     7.9 g
Fat, Sat     12 g
Fat, Trans     0 g
Fat, Percent     52 %

Vitamins

Vitamin, K     1.9 mcg     1.6 %
Vitamin, A     630 IU     21 %
Vitamin, B12     0.1 mcg     3.6 %
Niacin     1.8 mg     11 %
Riboflavin     0.3 mg     20 %
Vitamin, C     1.4 mg     1.6 %
Vitamin, D     2.1 IU     0.4 %
Vitamin, B6     0 mg     2.2 %
Vitamin, E     3 mg     20 %
Panto, Acid     0.2 mg     4.8 %
Choline     23 mg     4.2 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     41 mcg     4.1 %
Phosphorus     88 mg     13 %
Magnesium     32 mg     7.6 %
Copper     0.2 mcg     17 %
Fluoride     1.1 mcg     27 %
Zinc     0.6 mg     5 %
Cholesterol     70 mg     0.2 %
Sodium     260 mg     17 %
Selenium     11 mcg     19 %
Manganese     0.4 mg     5.6 %
Potassium     120 mg     2.5 %
Iron     1.7 mg     21 %