Apricot Kisses Recipe
Ingredients
| 6 tablespoons unsalted margarine or butter, at room temperature | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Apricot preserves | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Orange rind | 1 Teaspoon, grated | |
| Almond extract | 1/4 Teaspoon | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Confectioner’s sugar | 1/4 Cup (16 tbs) | |
Directions
Preheat the oven to 375°F.
Coat 2 baking sheets with no-stick spray.
Place the margarine or butter in a large bowl.
Using an electric mixer, beat until light and fluffy.
Add the sugar and 1/4 cup of the preserves.
Beat until well-blended.
Add the egg, orange rind, and almond extract.
Beat for 2 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add to the apricot mixture and beat on low speed until just incorporated; do not overmix.
Refrigerate the dough for 10 minutes, or until slightly firm.
Form the dough into 1" balls.
Place on the prepared baking sheets, leaving 1 1/2" between balls.
Dip the back of a 1/4-teaspoon measuring spoon into the confectioners' sugar and press a deep indentation in the center of each ball.
Fill the indentation with 1/4 to 1/2 teaspoon of the remaining preserves.
Bake one sheet at a time for 10 minutes, or until the cookies are just tinged with brown.
Remove from the oven and let stand on the baking sheet for 1 minute.
Transfer to a wire rack to cool.
Coat 2 baking sheets with no-stick spray.
Place the margarine or butter in a large bowl.
Using an electric mixer, beat until light and fluffy.
Add the sugar and 1/4 cup of the preserves.
Beat until well-blended.
Add the egg, orange rind, and almond extract.
Beat for 2 minutes.
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually add to the apricot mixture and beat on low speed until just incorporated; do not overmix.
Refrigerate the dough for 10 minutes, or until slightly firm.
Form the dough into 1" balls.
Place on the prepared baking sheets, leaving 1 1/2" between balls.
Dip the back of a 1/4-teaspoon measuring spoon into the confectioners' sugar and press a deep indentation in the center of each ball.
Fill the indentation with 1/4 to 1/2 teaspoon of the remaining preserves.
Bake one sheet at a time for 10 minutes, or until the cookies are just tinged with brown.
Remove from the oven and let stand on the baking sheet for 1 minute.
Transfer to a wire rack to cool.
Chef
