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Apricot-Almond Mini-Cookie Cups

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Heat oven to 350° F.
  2. In large bowl, beat butter, granulated sugar, almond extract, and vanilla extract on medium speed of electric mixer until creamy. Add oats and flour; mix well.
  3. Roll level measuring Tbsp of dough into balls; place into ungreased mini muffin pan cups. Press dough over bottom and up sides of each muffin cup. Set aside.
  4. In medium bowl, combine eggs, brown sugar, preserves and almonds; mix well. Fill each dough cup with 1 level measuring Tbsp of filling.
  5. Bake 25 to 30 minutes, until edges of dough are golden brown. Cool in pans on wire racks.
  6. Servings: 36 cookie cups
    Submitted by: Recipe Group Member

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