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APRICOT-ALMOND OAT CUPS

Active Time : 1 Hour 25 Minutes
Total Time : 1 Hour 25 Minutes
Serves : 40
INGREDIENTS
  • 1 1 cup = 2 sticks cup Blue Bonnet®-stick, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 quick-cooking or old-fashioned oats cups Quaker Oats®
  • 1-1/4 cups all-purpose flour
  • 2 eggs, lightly beaten
  • 1 cup firmly packed brown sugar
  • 1 cup apricot preserves
  • 1 cup finely chopped almonds
DIRECTIONS

Preheat oven to 350°F. Beat Blue Bonnet and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in almond extract and vanilla. Add oats and flour; mix well.

Shape level tablespoons of dough into balls. Place 1 in each of 40 ungreased miniature muffin cups; press dough onto bottom and up side of cup. (Do not press dough over rims of cups.) Set aside.

Mix eggs, brown sugar, preserves and almonds in small bowl until well blended. Fill each cup with about 1 tablespoon filling.

Bake 25 minutes, or until crusts are golden brown. Cool briefly in pans on wire racks, about 10 minutes, or until cookie is firm but can still release. To remove from pans, carefully run knife around rim of each cup; gently lift out cookie with knife.