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
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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