Apricot-Filled Cookie Cake

11 ingredients
3 steps

Ingredients

  • FOR THE CRUST:
  • 2-2/3 cups Flour
  • 1-1/3 cup Sugar
  • 1-1/3 cup Unsalted Butter
  • 1/2 teaspoons Salt
  • 1 whole Egg
  • FOR THE FILLING:
  • 1 cup Finely Chopped Dried Apricots
  • 1/2 cups Sugar
  • 1 teaspoon Grated Lemon Peel
  • 1 whole Egg, Slightly Beaten

Directions

  1. 1
    Preheat oven to 325 F. Grease a 9- or 10-inch springform pan. Lightly spoon flour into measuring cup and level off. Blend the crust ingredients at the lowest speed with a hand mixer until dough forms. Spread half in the bottom of the pan.
  2. 2
    Blend the filling ingredients and spread over the crust to within 1/2-inch of sides of pan. Between two pieces of waxed paper, press remaining dough into a 9- or 10-inch circle. Remove the top layer of waxed paper, place dough over filling, then remove waxed paper. Press dough into place.
  3. 3
    Bake for 45 to 55 minutes or until light golden brown. (Place foil or a shallow pan on the rack below to catch butter drips.) Cool for 15 minutes and remove from pan. Cool completely. Cut into 24 to 32 slices.

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