Apricot-Filled Cookies

• 1/2 cup shortening
• 1-2/3 cups sugar, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups canned apricots, mashed
• 2/3 cup water
• 1/2 cup finely chopped almonds
• 1 teaspoon lemon juice
• Confectioners' sugar, optional

1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely.
3. Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased
4. .
5. Bake at 375u0b0 for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

shortening, sugar, eggs, vanilla, flour, salt, baking soda, canned apricots, water, almonds, lemon juice, confectioners

Taken from www.tasteofhome.com/recipes/apricot-filled-cookies/ (may not work)