Apricot filled sugar cookies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ½ | cup | Margarine |
| 2 | tablespoons | Milk |
| 1 | Egg | |
| 2½ | cup | Flour |
| ½ | teaspoon | Baking Soda |
| ¼ | teaspoon | Nutmeg |
| 12 | teaspoons | Apricot Fruit Filling |
Directions
Mix all together except filling to make a soft dough. Roll out ⅛" thick and cut out 48 3" round cookies. Place /t of filling on the top of 24 rounds. Cover each with another round, crimp edges and make a slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies.
Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]