Ingredients
48
48 servings
- •1 cup butter
- •1 cup white sugar
- •3 cups all-purpose flour
- •1 egg
- •1 teaspoon vanilla extract
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •1 cup apricot preserves
- •0.33333298563957 cup confectioners' sugar for decoration
Instructions
- Cream butter and sugar in a medium mixing bowl. Mix in flour, egg, vanilla, baking powder, and salt until incorporated. Cover and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut dough into circles with a round cookie cutter or glass. Using the tip of a teaspoon, place a small drop of apricot preserves into the middle of each circle. Brush the edges with water and fold the dough in half into a half-moon shape. Press to seal the edges. Arrange cookies on ungreased cookie sheets.
- Bake in the preheated oven until golden brown, 8 to 12 minutes. Remove from the oven and transfer to wire racks to cool. Dust hot cookies with powdered sugar.
Nutritional Facts
Per 48 servings
- Calories: 68
- Carbohydrate: 15g
- Fat: 0g
- Fiber: 0g
- Protein: 1g
- Sugar: 8g
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