Italian Apricot Cookie Recipe
This delicious apricot cookie recipe comes from an Old Italian cookbook handed down to my father, Joeseph Romano many years ago.
One of the best Italian cookie recipes.
They are easy to make, yet soo delicious and healthy to boot. If time is a problem, well there is no problem. These apricot cookies won’t take long to make at all and are very pretty and colorful on a plate.
Michele Romano Recipes
Italian Apricot Cookie Recipe
Ingredients
- 1 cup butter
- 1 cup organic cane sugar (or coconut sugar)
- 1/2 cup apricot jam
- 2 eggs
- 1/4 cup light cream
- 2 1/4 cups unbleached flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sliced almonds
- 9 dried apricots slice each one into thin slices.
Preparation
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and sugar until fluffy.
- Add in jam, eggs and cream, beat well.
- Gradually add in dry ingredients until well mixed.
- Stir in sliced almonds.
- Drop rounded tablespoons on un-greased cookie sheet 2″ apart.
- Push a slice of dried apricot into the top of each cookie.
- Bake 12-15 minutes or until light brown on bottoms.
- Set on cooling racks to cool.
Prep Time: 20 min.
Cook Time: 12 to 15 min. per batch
Yield: 36
Live Long and Mangia!
Health Benefits:
Apricots are often eaten as jam or cooked into pastry. They are high in calcium, phosphorus and iron. The beta-carotene and lycopene in this golden fruit helps prevent heart disease. Apricots are rich in natural sugars, vitamins A and C, (B2) and (B3). The nut of the apricot is rich in protein and fat.
An interesting point: Apricots are believed to have originated in China, where they have been cultivated for over 4,000 years. They were regarded as a food medicine by Greek physicians and the Romans viewed this fruit as highly valuable.
For more on eating healthy, I find The Health Benefits Times very informative.