Ingredients

• 3/4 c. butter, softened
• 1/2 c. Cane Sugar
• 1 tbsp. Whole Egg Powder + 2 T water
• 1/2 tsp. almond extract
• 1 3/4 c. White Flour (All Purpose Unbleached Flour)
• 1 c. THRIVE Apricot - Freeze Dried
• 3/4 c. water
• 1/4 c. Cane Sugar

Directions

1. Preheat oven to 375 degrees. Prepare apricot preserves by simmering apricots and water in a saucepan over medium-high heat. Simmer for 5 minutes, stirring frequently. Add 1/4 c. sugar and continue to simmer for another 5 minutes. Remove from heat once syrupy and set aside.
2. In a medium bowl, cream together the butter, 1/2 c. sugar, egg powder, and almond extract. Mix in flour slowly until a soft dough forms.
3. Roll dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheet. Use your finger to make a well in the center of each cookie. Fill each well with 1/2 tsp. apricot preserves.
4. Bake for 8–10 minutes until cookies are golden brown on the bottom. Remove from cookie sheet to cool on wire racks. Dust with powdered sugar if desired.