Apricot Buttons Recipe

	Preparation Time
	20 minutes

	Cooking Time
	20 minutes

	Servings
	8 persons

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Induldge yourself in the sweetness of these tasty cookies with a touch of apricot. Some people know these as "Thumbprint" cookies.

Nutrition Facts

Amount per Serving

Calories 321.59 kcal

% Daily Value *

Total Fat 19.65 g: 30.2 %
Saturated Fat Content 8.14 g: 40.7 %
Cholesterol 53.75 mg: 17.9 %
Sodium 196.40 mg: 8.2 %
Total Carbohydrate: 11.7 %
Dietary Fiber 2.00 g: 8 %
Sugars 21.25 g: 53.1 %
Protein 3.73 g: 7.5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.

Ingredients

Egg, whole, raw	1 large
Butter without salt	½ cup
Salt	½ tsp
Dried apricots, uncooked	½ cup, halves
Pecans	¾ cup, chopped
Baking soda	¼ tsp
Granulated sugar	⅔ cup
Wheat flour, white, all-purpose, enriched, calcium-fortified	1 cup

Preparation method

Combine apricots and 1/3 cup of the sugar; cook until thickened. Cool and set aside. Cream butter and remaining sugar until light and fluffy. Beat in egg yolk and vanilla.
Sift salt, baking soda and flour together and add to creamed mixture.
Chill dough slightly.Form into balls.Slightly beat egg white.Dip cookies in egg white, then in pecans.
Place on greased cookie sheet. With your thumb, make indentation in center of each.
Bake at 350 degrees F for 20 minutes.While still warm, fill centers with apricot mixture.
Apricot preserves may be substituted for dried apricots!
Note: If your dough appears too thin, just add more flour

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