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Recipe: City Tavern Apricot Tea Cookies (thumbprint cookies using apricot preserves)

Desserts - Cookies, Brownies, Bars
APRICOT TEA COOKIES

1 lb. (4 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
5 cups all-purpose flour, sifted
2 tsps. baking powder
1/2 tsp. salt
1 cup sliced almonds, toasted
1/2 cup apricot preserves
1/4 cup flaked coconut, toasted
1/2 cup apricot jam

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer, cream the butter and sugar on medium to high, until light and fluffy, scraping side of bowl often. Add eggs and beat well.

In a separate bowl, combine the flour, baking powder and salt. Add the almonds, preserves and coconut and beat well.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour, until easy to handle.

WHEN READY TO BAKE:
Shape the dough into 1-inch balls. Place 1 inch apart on an ungreased cookies sheet. Press your thumb in the center of each ball of dough. Place 1/2 teaspoon jam in the center of each thumbprint.

Bake for 12 to 15 minutes, until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Source: City Tavern Cookbook by Walter Staib
MsgID: 0223449
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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