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Apricot Butter Fluff Cookies

"Buttery cookies with a dab of apricot preserves are perfect with a cup of tea or a glass of milk."
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Ingredients

1 h 30 m servings
Original recipe yields 36 servings (3 dozen cookies)

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F.
  2. Cream butter and cream cheese until smooth. Add flour until dough pulls away from the sides of the bowl. Refrigerate for 1 hour.
  3. On a lightly floured surface, roll dough 3/4-inch thick. Cut out 1 1/2-inch rounds with a cookie cutter. Gather dough scraps, reroll, and cut out a second round of cookies. Discard any leftover dough (do not overwork dough).
  4. Place cookies on an ungreased baking sheet, 2 inches apart. Using the back of a 1/2 teaspoon, make a dent in the center of each cookie. Scoop 1/2 teaspoon of preserves into each dent.
  5. Bake for 7-10 minutes, or until cookie bottoms begin to brown.
  6. Allow to cool completely; sprinkle with powdered sugar before serving.

Footnotes

  • Recipe Courtesy of Chef Stacey, ALDI Test Kitchen

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Reviews

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Did not like this at all.

An apricot favorite for my "hubs" who absolutely loves apricot preserves.