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Preheat oven to 375F.
Coat 2 baking sheets with cooking spray.
6 tbsp. butter, at room temperature
1/2 cup granulated sugar
3/4 cup apricot all-fruit preserves
1 large egg
1 tsp. grated orange rind
1/4 tsp. almond extract
1 3/4 cups whole grain pastry flour
2 tbsp. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup confectioners' sugar
Makes 36
Place the butter in a large bowl.
Using an electric mixer on medium speed, beat until light and fluffy.
Add the granulated sugar and 1/4 cup of the preserves.
BEat until well-blended.
Add the egg, orange rind, and almond extract.
Beat for 2 minutes.
In a medium bowl, mix the flour, cornstarch, baking powder, and salt.
Gradually add to the apricot mixture and beat on low speed just until incorporated.
Refrigerate the dough for 10 minutes, or until slightly firm.
Form the dough into 1" balls.
Place on the prepared baking sheets, leaving 1 1/2" between balls.
Dip the back of a 1/4-tsp. measuring spoon into the confectioners' sugar and press a deep indentation in the center of each ball.
Fill the indentation with 1/4 to 1/2 tsp. of the remaining preserves.
Bake 1 sheet at a time for 10 minutes, or until the cookies are just tinged with brown.
Cool on a rack for 1 minutes.
Remove from the sheet and place on the rack to cool completely.
 
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