almond and apricot cookies recipe

almond and apricot cookies

125g butter softened
200g caster sugar
1 medium egg beaten
4 drops almond essence
250g plain flour
1 teaspoon baking powder
1 tablespoon milk
50g blanched almonds finely chopped
2 tablespoons apricot jam
Cream the butter and sugar together until light and fluffy then beat in the egg and almond essence.
Sift the flour and baking powder together and stir into the mixture with enough milk to form a smooth paste.
Roll teaspoonfuls of the mixture into balls.
Roll in chopped almonds and place well apart on a greased baking sheet.
Make a deep dent in the centre of each and fill with jam.
Bake in a preheated moderately hot oven 200¡C (400¡F) Gas Mark 6 for 12 to 15 minutes until golden.
Leave for 5 minutes then transfer to a wire rack and leave until cold.
Store in an airtight tin.
Makes about 36