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Categories:
butter eggs flour salt apricot preserves white sugar almond extract baking powder sour cream almonds
Viewed: 25 - Published at: 3 years agoIngredients
- 1 c. butter, softened
- 2 large eggs
- 2 c. all-purpose flour
- 1/4 tsp. salt
- 1 (10 oz.) jar apricot preserves
- 2 c. white sugar
- 1 tsp. almond extract
- 1 tsp. baking powder
- 1 (8 oz.) carton sour cream
- 1 c. sliced almonds
Method
- Beat butter at medium speed with an electric mixer about 2 minutes or until creamy.
- Gradually add sugar, beating for 5 to 7 minutes.
- Add eggs, one at a time, beating until yellow disappears. Stir in the almond extract.
- Combine flour, baking powder and salt. Add to butter mixture alternately with sour cream, beginning and ending with flour mix.
- Mix at low speed just until blended after each addition.
