Apricot filled sugar cookies

24 servings

Ingredients

Quantity Ingredient
1 cup Sugar
½ cup Margarine
2 tablespoons Milk
1 Egg
2½ cup Flour
½ teaspoon Baking Soda
¼ teaspoon Nutmeg
12 teaspoons Apricot Fruit Filling

Directions

Mix all together except filling to make a soft dough. Roll out ⅛" thick and cut out 48 3" round cookies. Place /t of filling on the top of 24 rounds. Cover each with another round, crimp edges and make a slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24 cookies.

Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]

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