Be the first to Apricot cookie or sticks recipe with apricot jam or preserves.
Ingredients:
- 1/4 cup butter, room temperature
- 1/4 cup shortening
- 1/2 cup granulated sugar
- 1 teaspoon grated lemon peel
- 2 eggs, separated
- 1 cup sifted all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup apricot jam
- 1/4 cup granulated sugar
- 1/2 cup chopped pecans or walnuts
- powdered sugar, sifted
Preparation:
Cream butter and shortening with 1/2 cup granulated sugar and lemon peel. Add egg yolks, one at a time, beating well after each addition. Sift flour with salt and baking soda and add to creamed mixture. Spread dough into a buttered 9-inch square baking pan. Cover with apricot jam.
Beat egg whites until stiff but not dry. Gradually beat in the 1/4 cup of sugar. Fold in chopped pecans or walnuts. Spread meringue mixture over the jam layer. Bake at 350° for 25 to 30 minutes. Cool then cut into sticks. If desired, roll cooled cookies in sifted powdered sugar. Makes about 2 to 3 dozen apricot cookies.
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