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Apricot-Almond Oat Cups

Active Time: 1 Hour 25 Minutes

Total Time: 1 Hour 25 Minutes

Serves: 40


Apricot-Almond Oat Cups


  • 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.


Serving Size: about 3-1/2 dozen cookies (1 cookie per serving)
  • Calories 128kcal -
  • Total Fat 5g -
  • Saturated Fat 1g -
  • Cholesterol 9mg -
  • Sodium 59mg -
  • Carbohydrates 19g -
  • Fiber 1g -
  • Protein 2g -