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Apricot Filled Cookes Recipe

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This recipe for Apricot Filled Cookes, by , is from The Beuten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Hayes-Margaret's daughter
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. sugar
1/2 c. crisco
1/2 oleo
1 egg
4 c. flour
1 c. sour cream
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
4-6oz bags California apricots

Directions:
Directions:
Cream sugar, crisco and oleo. Add egg. Mix well. Add sour cream and vanilla. Mix well. Add flour, (DO NOT SIFT) salt and faking soda. Dough will be sticky. Chill overnight.
Cover apricots with water and bring to a blil, simmer for 20 minutes until tender.
Using mixer, mix apricots to obtain smooth consistancy. Add sugar if needed. Refrigerate.
Take a small portion of the dough and roll out on a well floured board to about 1/8 " thick, cut out with a 2 inch cookie cutter, place on cookie sheet. Put a good Tablespoon of apricots on cookie. Roll out more dough and cut with a little larger cookie cutter and place top on apricots. Pinch down circle, bake at 375 for about 15 minutes or until brown. Continue until dough is used up.

Number Of Servings:
Number Of Servings:
About 60 cookies
Personal Notes:
Personal Notes:
This recipe has been made by the Beuten family for as long as I can remember. In Grandma Beuten's recipe she used shortening and sour milk instead of oleo and sour cream. I got the updated version from a friend I worked with at the telephone Co. It's a family favorite at Christmas time.

 

 

 

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