Ingredients
1/2 cup shortening1-2/3 cups sugar, divided 2 large eggs1 teaspoon vanilla extract2-1/2 cups all-purpose flour1/2 teaspoon salt1/4 teaspoon baking soda2 cups canned apricots, mashed2/3 cup water1/2 cup finely chopped almonds1 teaspoon lemon juiceConfectioners’ sugar, optional
Preparation
In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour.
Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely.
Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets.
Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners’ sugar.
