Apricot Cream Snickerdoodles Recipe
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 20-24 cookies
Ingredients
Filling:
- 4 oz. cream cheese, softened
- 3 Tbsp. Polaner® Organic Apricot Preserves
Cookie Dough:
- 2 ¾ C. all-purpose flour
- 2 tsp. Spice Islands® Cream of Tartar
- 1 tsp. Clabber Girl® Baking Soda
- ½ tsp. salt
- 1 ½ C. granulated sugar
- ½ C. Crisco® All-Vegetable Shortening
- ½ C. butter, softened
- 2 large eggs
- 2 Tbsp. milk
- 2 tsp. Spice Islands® Pure Vanilla Extract
Cinnamon-Sugar Mixture:
- ¼ C. granulated sugar
- 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
Directions
Filling:
- Mix the two ingredients together until well blended.
- Place in the freezer while preparing the dough.
Cookie Dough:
- Preheat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- In a bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside.
- In the bowl of a mixer, blend together the sugar, shortening and butter on high speed until well blended and creamy. Scrape the sides of the bowl.
- Add the eggs, one at a time, blending after each addition, followed by the milk and vanilla. Scrape the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture and mix until well blended.
- Scoop out approximately 1 ½ tablespoons of dough to make between 20-24 cookies.
Cinnamon-Sugar Mixture:
- Blend the two ingredients together.
- Roll each dough ball in the mixture until well coated.
- On a lightly floured work surface or a large sheet of parchment paper, flatten each cookie with the palm of your hand.
- On half of the cookies, place about a teaspoon of the apricot-cream cheese mixture in the center.
- Take another flattened piece of dough and place it over the apricot mixture.
- Use your fingers to gently press the edges together then roll the dough into a ball with your hands.
- Place the filled dough balls on the prepared baking sheet and bake for 16-18 minutes or until the edges are golden brown.
