Apricot-Almond Mini-Cookie Cups

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 tsp almond extract
  • 1/2 tsp 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
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Heat oven to 350° F.

In large bowl, beat butter, granulated sugar, almond extract, and vanilla extract on medium speed of electric mixer until creamy. Add oats and flour; mix well.

Roll level measuring Tbsp of dough into balls; place into ungreased mini muffin pan cups. Press dough 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 cup with 1 level measuring Tbsp of filling.

Bake 25 to 30 minutes, until edges of dough are golden brown. Cool in pans on wire racks.

Servings: 36 cookie cups
Submitted by: Recipe Group Member
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